Impact of Processing on Functional Properties of Milk Components and Products
Author:
Publisher
Elsevier
Reference41 articles.
1. Processing cottage cheese whey components for functional food production;Agarkova;Foods Raw Mater.,2020
2. Processing and sensory characteristics of a fermented low-fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product;Ahtesh;Int. J. Dairy Technol.,2018
3. Skim acidic milk whey cryoconcentration and assessment of its functional properties: impact of processing conditions;Aider;Innovat. Food Sci. Emerg. Technol.,2009
4. New approach for yoghurt and ice cream production: high-intensity ultrasound;Akdeniz;Trends Food Sci. Technol.,2019
5. Membrane processes in production of functional whey components;Akpinar-Bayizit;Mljekarstvo,2009
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