机译:加热条件对生产过程中脱脂奶粉理化特性的影响
Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan Mukogawa Women's University, Junior College Division, Department of Dietary Life and Food Sci-ences, Nishinomiya 663-8558, Japan;
Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan;
Technology and Research Institute, Snow Brand Milk Products Co. Ltd.,1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan;
Technology and Research Institute, Snow Brand Milk Products Co. Ltd.,1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan;
Department of Food Science and Nutrition, Doshisha Women's College of Liberal Arts, Kamigyo-ku, Kyoto 602-0893, Japan;
Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan;
skim milk powder; heat treatment; protein denaturation; surface hydrophobicity; bread; loaf volume; protein ag-gregation;
机译:通过从转谷氨酰胺酶处理的牛奶浓缩物中喷雾干燥生产脱脂奶粉:对物理化学,粉末流动,热和微观结构特性的影响
机译:酸化至pH 2.4-3.0并加热后的脱脂奶粉分散体的理化特性
机译:储存条件对脱脂和全奶粉的物理化学和微观结构性质的影响
机译:优化高凝胶强度蛋白粉末生产过程中的加热条件
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。
机译:加工条件对新型营养饮料-小米脱脂乳饮料理化特性的影响
机译:加热条件对生产过程中脱脂奶粉物理化学性质的影响
机译:粉末冶金:加工条件在铁粉压坯的密度,力学性能关系的影响