Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data
Author:
Funder
Dairy Processing Technology Centre (DPTC)
Enterprise Ireland
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
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4. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;J. Agric. Food Chem.,1996
5. Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates;Banach;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2014
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