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Effect of heat treatments on the physicochemical and structural properties of goat milk |
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Manik Chandra Roy 1,Lina Zhang 2,Peng Zhou 2 *
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1.State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;International Joint Research Laboratory for Functional Dairy Protein Ingredients, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;International Joint Research Laboratory for Functional Dairy Protein Ingredients, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;International Joint Research Laboratory for Functional Dairy Protein Ingredients, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
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2.
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*Correspondence author |
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Funding:
National Natural Science Foundation of China (No.No. 31801463), Natural Science Foundation of Jiangsu Province) |
Opened online:10 April 2020 |
Accepted by:
none |
Citation: Manik Chandra Roy,Lina Zhang,Peng Zhou.Effect of heat treatments on the physicochemical and structural properties of goat milk[OL]. [10 April 2020] http://en.paper.edu.cn/en_releasepaper/content/4751457 |
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