Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Robert L.W. Beausire"'
Publikováno v:
Journal of Food Science. 80:A23-A29
Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the protein content of MPCs increases, the lactose levels decrease. MPCs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34357ed1276c0bcb486b2c138a637169
https://doi.org/10.1111/1750-3841.12807
https://doi.org/10.1111/1750-3841.12807
Publikováno v:
Journal of Sensory Studies. 3:137-149
Control of a product's market acceptability can be a difficulty when using linear programming models in food formulation. The development of an acceptability constraint was demonstrated for a linear programming model used for the formulation of fresh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51b5187313f148b3c24748ffe1bbaea0
https://doi.org/10.1111/j.1745-459x.1988.tb00436.x
https://doi.org/10.1111/j.1745-459x.1988.tb00436.x