Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process

Autor:	Yuka Miyamoto, Masayuki Noda, Kimio Nishimura, Yasuki Matsumura, Hiroaki Kubouchi, Kentaro Matsumiya
Rok vydání:	2009
Předmět:	Marketing food.ingredient food Chromatography Chemistry General Chemical Engineering Skimmed milk Food science Protein aggregation Industrial and Manufacturing Engineering Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 15:631-638
ISSN:	1881-3984 1344-6606
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::646c44f992e66804865b2c3a9a47aa5a https://doi.org/10.3136/fstr.15.631 Zobrazit plný text záznamu