The effect of using different sodium caseinate/whey proteins ratio to produce acid-induced gel by using Glucono-δ-lactone on the elasticity modulus of the gel

dc.contributor.author	Mosab Aldahean
dc.date	2009
dc.date	2013-10-17 21:24:25.560
dc.date.accessioned	2022-05-29T10:38:28Z
dc.date.available	2022-05-29T10:38:28Z
dc.degree.department	MSc
dc.identifier.other	18740
dc.identifier.uri	https://drepo.sdl.edu.sa/handle/20.500.14154/45489
dc.publisher	Saudi Digital Library
dc.title	The effect of using different sodium caseinate/whey proteins ratio to produce acid-induced gel by using Glucono-δ-lactone on the elasticity modulus of the gel
dc.type	Thesis
sdl.thesis.level	Master
sdl.thesis.source	SACM - United Kingdom

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