Erratum to "Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey protein" [Int. Dairy J. 25 (2012) 112-122]

Qian Wang; Baraem Ismail

doi:10.1016/j.idairyj.2012.06.001

Erratum to "Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey protein" [Int. Dairy J. 25 (2012) 112-122]

Qian Wang
, Baraem Ismail

Food Science and Nutrition

Research output: Contribution to journal › Comment/debate › peer-review

1 Scopus citations

Original language	English (US)
Pages (from-to)	2
Number of pages	1
Journal	International Dairy Journal
Volume	27
Issue number	1-2
DOIs	https://doi.org/10.1016/j.idairyj.2012.06.001
State	Published - Dec 2012

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10.1016/j.idairyj.2012.06.001

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title = "Erratum to {"}Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey protein{"} [Int. Dairy J. 25 (2012) 112-122]",

author = "Qian Wang and Baraem Ismail",

year = "2012",

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doi = "10.1016/j.idairyj.2012.06.001",

language = "English (US)",

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AU - Ismail, Baraem

PY - 2012/12

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DO - 10.1016/j.idairyj.2012.06.001

M3 - Comment/debate

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SN - 0958-6946

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JO - International Dairy Journal

JF - International Dairy Journal

IS - 1-2

ER -

Erratum to "Effect of Maillard-induced glycosylation on the nutritional quality, solubility, thermal stability and molecular configuration of whey protein" [Int. Dairy J. 25 (2012) 112-122]

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