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Electrophoretic investigations of proteins in dried milk using different processes

Marijana Carić ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Dragoljub Gavarić


Puni tekst: hrvatski pdf 859 Kb

str. 205-211

preuzimanja: 876

citiraj


Sažetak

These investigations were carried out in order to determine using PAG electrophoresis the temperature induced changes in milk proteins during dried milk production in different ways: spray dried, drum dried and instantised. It was also examined: solubility, casein and total protein content, and casein and serum proteins in reconstituted milk.

Ključne riječi

dried milk; proteins; electrophoretic investigations

Hrčak ID:

111594

URI

https://hrcak.srce.hr/111594

Datum izdavanja:

1.9.1978.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.367 *