Modeling of particle size distribution of heat assisted high-pressure treated reconstituted cow milk: Effect of high pressure, pressurization time and heat treatment temperature-Reference-Cited by-同舟云学术

Modeling of particle size distribution of heat assisted high-pressure treated reconstituted cow milk: Effect of high pressure, pressurization time and heat treatment temperature

Published:2012-10 Issue:2 Volume:48 Page:255-260
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Sahu Jatindra K.,Mallikarjunan P. Kumar

Funder

Department of Science and Technology (DST), Govt. of India

Publisher

Elsevier BV

Subject

Food Science

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3. Standardization of manufacture of high-fat yogurt with natural fruit pulp;Balasubramanyam;Journal of Food Science & Technology,1991

4. Handbook of food analysis, part XI: Dairy products;BIS,1981

5. Effect of homogenization pressure on the milk fat globule membrane proteins;Cano-Ruiz;Journal of Dairy Science,1997

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