Effect of water content on the glass transition, caking and stickiness of protein hydrolysates

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Bibliographic Details
Published in	International journal of food properties Vol. 1; no. 2
Main Authors	Netto, F.M. (DEPAN, Unicamp, Brazil.), Desobry, S.A, Labuza, T.P
Format	Journal Article
Language	English
Published	01.06.1998
Subjects	ADSORCION ADSORPTION CASEIN HYDROLYSATE CHANGE OF STATE CONTENIDO DE HUMEDAD FISH PRODUCTS HYDROLYSAT DE PROTEINES HYDROLYZED PROTEINS LACTOSERUM LACTOSUERO MOISTURE CONTENT MOLECULAR WEIGHT PESO MOLECULAR POIDS MOLECULAIRE PRODUCTOS DERIVADOS DEL PESCADO PRODUIT A BASE DE POISSON PROTEINAS HIDROLIZADAS TEMPERATURA TEMPERATURE TENEUR EN EAU ULTRAESTRUCTURA ULTRASTRUCTURE WHEY
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