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University of Illinois at Urbana-Champaign
Water states associated with skim milk components quantitated by NMR
Abstract
dc:descriptionThe water states associated with the skim milk components whey protein, rennet casein, lactose and with other sugars were characterized and quantitated by pulsed NMR spectroscopy. The relation between the water states and the rheological properties of these materials was also investigated.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2011
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Padua, Graciela Wild
- Contributors dc:contributor
-
- Steinberg, Marvin P.
Subjects
dc:subject × 1Rights
dc:rights- Statement dc:rights
-
- Copyright 1989 Padua, Graciela Wild
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
-
AAI9010976
(UMI)AAI9010976 - OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/22996