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Color changes of milk powder due to heat treatments and season of manufacture
In the present work, the changes of color in whole milk powder (WMP) were evaluated in relation to the milkingseason and the thermal treatment applied to the milk before dry step. The WMP obtained under indirect thermal treatmentconditions (IHT: 90-93 °C; 180 s) showed significant lower values of L*...
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| Pubblicato in: | Ciencia y Tecnología Alimentaria |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2007
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=72450502 |
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