Código QR (código de barras bidimensional)

Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design

This study aimed to understand the influence of extruded microparticulated whey proteins (eMWPs) and process design in light ice cream processing by evaluating the microstructure and physicochemical properties. The inulin (T1), a commercial microparticulated whey protein (MWP) called simplesse (T2),...

ver descrição completa

Na minha lista:
Principais autores: M Kamal Hossain, Miroslav Petrov, Oliver Hensel, Mamadou Diakité
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-06-01
coleção:Foods
Assuntos:
extruded microparticulation
hot extrusion
light ice cream
pasteurization
homogenization
process techniques
Acesso em linha:https://www.mdpi.com/2304-8158/10/6/1433
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados