Effect of different heating temperatures on foaming properties of camel milk proteins: A comparison with bovine milk proteins
Roua Lajnaf, Ahmed Zouari, Ines Trigui, Hamadi Attia, Mohamed Ali Ayadi
Topics & Concepts
Camel milkChemistryCaseinDenaturation (fissile materials)Surface tensionBovine milkHeat stabilityFood scienceCow milkChromatographyMaterials scienceThermodynamicsNuclear chemistryPhysicsComposite materialAnimal Diversity and Health StudiesProteins in Food SystemsAfrican Botany and Ecology Studies