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Foaming and physicochemical properties of casein micelles cross-linked by transglutaminase
Casanova, Federico
(PI)
Nogueira Silva, Naaman F.
(Project Participant)
de Carvalho, Antonio F.
(Project Coordinator)
Trindade, Laise
(Other)
National Food Institute
Research group for Food Production Engineering
Overview
Project Details
Description
The aim of this study is to investigate on the foaming properties of casein micelles and casein micelles cross-linked by transglutaminase at different pH values.
Status
Finished
Effective start/end date
01/02/2019
→
31/07/2020
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