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Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate
Ultrafiltration (UF) of skimmed milk altered the composition of UF retentate and decreased the heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor heat stability of UF retentate restricts its processing at elevated temperatures. Therefore, this st...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5156639/ https://ncbi.nlm.nih.gov/pubmed/28035151 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2388-4 |
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