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Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration
Concentration of milk proteins by ultrafiltration (UF) and diafiltration (DF) processes during manufacturing of milk protein concentrate (MPC) powders alter their natural milk protein stabilization system. Increasing calcium and protein contents often leads to poor functional properties in MPC powde...
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| 發表在: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2019
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6423212/ https://ncbi.nlm.nih.gov/pubmed/30956343 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03578-z |
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