A high-solids steam injection process for the manufacture of powdered infant milk formula
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-013-0116-7.pdf
Reference34 articles.
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4. Dannenberg F, Kessler HG (1988) Reaction kinetics of the denaturation of whey proteins in milk. J Food Sci 53:258–263
5. Demetriades K, Coupland JN, McClements DJ (1997a) Physical properties of whey protein stabilized emulsions as related to pH and NaCl. J Food Sci 62(2):342–347
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