Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production
-
Published:2022-01
Issue:
Volume:312
Page:110745
-
ISSN:0260-8774
-
Container-title:Journal of Food Engineering
-
language:en
-
Short-container-title:Journal of Food Engineering
Author:
Warncke MalouORCID,
Kieferle Ingrun,
Nguyen Thanh MaiORCID,
Kulozik UlrichORCID
Cited by
15 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