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Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk
Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by processing. Briefly, raw milk was treated by preheatin...
Gorde:
| Argitaratua izan da: | Molecules |
|---|---|
| Egile Nagusiak: | , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2019
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6695806/ https://ncbi.nlm.nih.gov/pubmed/31382452 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24152824 |
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