Physicochemical and Sensory Properties of Dried Dairy Products
Author:
Affiliation:
1. Engineering Section; National Dairy Research Institute; Southern Campus Bangalore 560030 India
Publisher
John Wiley & Sons, Ltd
Reference96 articles.
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3. Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins;Anandharamakrishnan;LWT - Food Science and Technology,2008
4. Spray-freeze-drying of whey proteins at sub-atmospheric pressures;Anandharamakrishnan;Dairy Science & Technology,2010
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1. Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties;Journal of Food Science and Technology;2018-06-18
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