Rheological, functional and thermo-physical properties of ultrasound treated whey proteins with addition of sucrose or milk powder
Ultrasound represents a non-thermal food processing technique and has great potential to be used in the food industry. The objective of this research was to observe ultrasound impact on physical properties of model systems prepared with whey protein isolates (WPI) or whey protein concentrates (WPC)...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Croatian Dairy Union
2011-03-01
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| سلاسل: | Mljekarstvo |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97638 |
| الوسوم: |
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