The authors are grateful for the support provided for this research by the California Milk Advisory Board and Dairy Management, Inc., through the California Dairy Research Foundation and the California Dairy Foods Research Center. The authors would also like to acknowledge Dr. Benjamin Campbell for his help regarding the statistical analysis.
Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization Inhibitors
Article first published online: 30 JUN 2006
Journal of Food Science
Volume 71, Issue 3, pages E152–E157, April 2006
How to Cite
Dangaran, K. L., Renner-Nantz, J. and Krochta, J. M. (2006), Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization Inhibitors. Journal of Food Science, 71: E152–E157. doi: 10.1111/j.1365-2621.2006.tb15628.x
- Issue published online: 30 JUN 2006
- Article first published online: 30 JUN 2006
- MS 20050464 Submitted 8/2/05, Revised 10/5/05, Accepted 1/7/06.
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