Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders
Author:
Funder
Food Institutional Research Measure
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference36 articles.
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3. Improving rehydration properties of spray-dried milk protein isolates by supplementing soluble caseins;Food Research International;2021-12
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