Acid Coagulation of Skimmilk Powder by Extrusion Processing-Reference-Cited by-同舟云学术

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Acid Coagulation of Skimmilk Powder by Extrusion Processing

Published:1988-06 Issue:3 Volume:21 Page:305-311
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Barraquio V.L.,Fichtali J.,Ng-Kwai-Hang K.F.,van de Voort F.R.

Publisher

Elsevier BV

Subject

General Computer Science

Reference35 articles.

1. Should the CDC Subsidize the Production of Casein in Canada? A Report of the ACP Marketing,1978

2. AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists,1984

3. Concentrated milks and powder;Blais,1985

4. Structure and stability of casein micelles;Bloomfield;J. Dairy Sci.,1975

5. Case Study on Caseinate Processing;Boullé,1986

Cited by 6 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. Functionality of Protein-Fortified Extrudates;Comprehensive Reviews in Food Science and Food Safety;2013-09

2. Coagulation and washing conditions for acid casein production from skim milk powder;International Journal of Food Science & Technology;2007-06-28

3. Sodium Caseinate from Skim Milk Powder by Extrusion Processing: Physicochemical and Functional Properties;Journal of Food Science;1991-11

4. Effect of coagulation and washing conditions on fines, water holding capacity and microstructure of acid casein curd;Journal of Dairy Research;1990-11

5. MULTIRESPONSE OPTIMIZATION of ACID CASEIN PRODUCTION;Journal of Food Process Engineering;1990-10

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