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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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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2016
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| Soggetti: | |
| Accesso online: | 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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