The use of skim milk permeate in the preparation of spray dried beverages part I

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The use of skim milk permeate in the preparation of spray dried beverages part I—Orange beverage

Published:1986-01 Issue:2 Volume:20 Page:107-115
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Abd El-Salam M.H.,El-Shibiny S.,Mahfouz M.B.,El-Etriby H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference15 articles.

1. Effect of drying conditions on some physical properties of milk permeate powder;Abd El-Salam;Milchwissenschaft,1984

2. Official methods of analysis;AOAC,1975

3. Orange juice powder;Gupta,1978

4. Determination of the lactose content of cheese and processed cheese products;International Dairy Federation (IDF),1967

5. A text book of dairy chemistry. Vol. 2, Practical;Ling,1963

Cited by 1 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

1. Characterization and Sensory Evaluation of a Novel Grapefruit Beverage Made with Lactose-Free Demineralized Milk Permeate;Journal of Food Process Engineering;2015-12-02

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