Fractionation by microfiltration: Effect of casein micelle size on composition and rheology of high protein, low fat set yoghurt

著录项

• 来源
  《International Dairy Journal》 |2017年第2017期|共9页
• 作者

  Camilla Elise J酶rgensen; Roger K. Abrahamsen; Elling-Olav Rukke; Anne-Grethe Johansen; Siv B. Skeie;

  展开▼
• 作者单位

  TINE SA Centre for Research and Development;

  Department of Chemistry Biotechnology and Food Science Norwegian University of Life Sciences;

  Department of Chemistry Biotechnology and Food Science Norwegian University of Life Sciences;

  TINE SA Centre for Research and Development;

  Department of Chemistry Biotechnology and Food Science Norwegian University of Life Sciences;

  展开▼
• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 乳品加工工业;
• 关键词