Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects-Reference-Cited by-同舟云学术

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Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects

Published:2010-02-09 Issue:2-3 Volume:90 Page:335-344
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:
Short-container-title:Dairy Sci. Technol.

Author:

Mimouni Arnaud,Deeth Hilton C.,Whittaker Andrew K.,Gidley Michael J.,Bhandari Bhesh R.

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Reference21 articles.

1. Effects of storage temperature on the solubility of milk protein concentrate (MPC85)

2. Milk Soluble Whey Proteins: Fast and Precise Determination with Dumas Method

4. Changes in the mineral balance of milk submitted to technological treatments

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