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Impact of new processing technologies on the physical and functional properties of skim milk and skim milk concentrate.

机译：新加工技术对脱脂乳和浓缩脱脂乳的物理和功能特性的影响。

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作者
Dahiya, Harsh.;
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作者单位

South Dakota State University.;

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授予单位 South Dakota State University.;
学科 Food science.;Biology.
学位 M.S.
年度 2016
页码 116 p.
总页数 116
原文格式 PDF
正文语种 eng
中图分类
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2. Skim acidic milk whey cryoconcentration and assessment of its functional properties: Impact of processing conditions [J] . Aider Mohammed, de Halleux Damien, Melnikova Inna Innovative Food Science & Emerging Technologies . 2009,第3期

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6. Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage [O] . Minghui Pan, Yungang Cao, Xuelu Chi, 2019

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机译：奶牛饲料系统改变了低温脱脂奶粉和重构脱脂牛奶的可加工性的特点

Impact of new processing technologies on the physical and functional properties of skim milk and skim milk concentrate.

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