Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures
Author:
Funder
Alexander von Humboldt-Stiftung
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference50 articles.
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5. The whey proteins in milk: Thermal denaturation, physical interactions and effects on the functional properties of milk;Anema,2020
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