Structural changes induced by pasteurisation and/or high-pressure treatment of skim caprine milk
Author:
Funder
Institute of Science and Technology Austria
Chinese Academy of Agricultural Sciences
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference54 articles.
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3. Particle size changes and casein solubilisation in high-pressure-treated skim milk;Anema;Food Hydrocolloids,2005
4. Predicting lactulose concentration in heat-treated reconstituted skim milk powder using front-face fluorescence;Ayala;Food Control,2017
5. The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk;Ayala;Journal of Food Composition and Analysis,2020
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