Heat-induced changes in dairy products containing sucrose

The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein micelles in concentrated milk systems containing sucrose. Global constant ra...

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Detalles Bibliográficos
Autores principales:	Rozycki, S.D., Buera, M.P., Pauletti, M.S.
Formato:	JOUR
Materias:	Colour Concentrated milk Fluorescence Kinetics Thermal gelation casein sucrose article controlled study energy fluorescence gelation high temperature kinetics mathematical model micelle milk pH
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03088146_v118_n1_p67_Rozycki
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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