TY  - BOOK
AU  - Thompson,Abby
AU  - Boland,Mike
AU  - Singh,Harjinder
TI  - Milk proteins: from expression to food
T2  - Food science and technology international series
SN  - 9780124051713 (electronic bk.)
AV  - SF250.5 M644 2009eb
U1  - 637.1015726 22
PY  - 2009///]
CY  - San Diego, Calif., London
PB  - Academic Press
KW  - Milk proteins
KW  - Dairy processing
KW  - fast
KW  - Electronic books
N1  - Includes bibliographical references and index
N2  - Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an industry viewpoint provides valuable application-based information. Those working with food and nutritional research and product development will find this book useful
UR  - http://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9780124051713
ER  -