Optimization of recombination of milk at different fat levels in a small volume universal disperser unit-Reference-Cited by-同舟云学术

Optimization of recombination of milk at different fat levels in a small volume universal disperser unit

Published:2020-07-21 Issue:4 Volume:58 Page:1389-1400
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Datir Rupesh Prabhudas^ORCID,Ravindra Menon Rekha,Manjunatha M.,Sharma Monika

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-020-04650-9.pdf

Reference23 articles.

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2. Aken GA, Visser KA (2000) Firmness and crystallization of milk fat in relation to processing conditions. J Dairy Sci 83(9):1919–1932

3. Berk Z (2018) Mixing: In: Food process engineering and technology, 3rd edn. Academic press, pp 193–217

4. Cam M, Aaby K (2010) Optimization of extraction of apple pomace phenolics with water by response surface methodology. J Agric Food Chem 58:9103–9111. https://doi.org/10.1021/jf1015494

5. Ertugay MF, Şengul M, Şengul M (2004) Effect of ultrasound treatment on milk homogenisation and particle size distribution of fat. Turk J Vet Anim Sci 28(2):303–308

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