Your search returned 4 results.

Results
	1.	Factors regulating astringency of whey protein beverages. [electronic resource] by Beecher, J W Drake, M A Luck, P J Foegeding, E A Producer: 20080903 In: Journal of dairy science vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Roles of charge interactions on astringency of whey proteins at low pH. [electronic resource] by Vardhanabhuti, B Kelly, M A Luck, P J Drake, M A Foegeding, E A Producer: 20101020 In: Journal of dairy science vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates. [electronic resource] by Luck, P J Vardhanabhuti, B Yong, Y H Laundon, T Barbano, D M Foegeding, E A Producer: 20140425 In: Journal of dairy science vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. [electronic resource] by Carunchia Whetstine, M E Luck, P J Drake, M A Foegeding, E A Gerard, P D Barbano, D M Producer: 20071127 In: Journal of dairy science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

Refine your search