PRODUCTION AND EVALUATION OF DATE-SKIM MILK POWDER

Gelijkaardige items

• Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder
  door: Giselle K.P. Guron, et al.
  Gepubliceerd in: (2023-07-01)
• EFFECT OF REINFORCEMENT RICOTTA CHEESE BY SKIM MILK POWDER AND MILK PROTEIN CONCENTRATE POWDER ON THE QUALITY OF THE CHEESE TARGET DURING STORAGE.
  door: M. Refaey, et al.
  Gepubliceerd in: (2015-03-01)
• PRODUCTION AND EVALUATION OF DATE-SKIM MILK POWDER
  door: Eman Mohamed, et al.
  Gepubliceerd in: (2009-07-01)
• The Foaming Properties of Skim Milk Protein Concentrate
  door: Ivanova S.
  Gepubliceerd in: (2018-12-01)
• An Investigation into the Differential Response of Pathogenic Bacteria to Ozonation in Skim Milk and Full Cream Milk
  door: Gita Zulfie Ramadhani, et al.
  Gepubliceerd in: (2026-03-01)