Author:
Singh Sudhir,Khemariya Priti,Rai Ashutosh
Publisher
Springer Science and Business Media LLC
Reference28 articles.
1. Arndt EA, Wehling RL (1989) Development of hydrolyzed and hydrolyzed-isomerized syrups from cheese whey ultrafiltration permeate and their utilization in ice cream. J Food Sci 54:880–884
2. Balasubramanyam BV, Singh S, Bhanumurthi JL (1989) Precipitation of solids in whey from different sources. Indian J Dairy Sci 42:301–304
3. Coton G (1980) The utilization of permeates from the ultrafiltration of whey and skim milk. Bull Int Dairy Fed 126:23–33
4. De Wit JN, Kessel J (1996) Effects of ionic strength on the solubility of whey protein products: a colloid chemical approach. Food Hydrocolloids 10:143–149
5. Durham RJ, Hourigan JA, Sleigh RW, Jhonsen RL (1997) Whey fraction: wheying up consequences. Food Aust 49:460–465
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献