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Sensory, Physico-Chemical, Textural and Microbial Changes in Milk Protein Concentrate and Cereal Based Energy Bar during Storage

机译：储存过程中牛奶蛋白浓缩物和谷物基能棒的感官，物理化学，纹理和微生物变化

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Karmajitsinh Jagadevsinh Jetavat; Amitkumar Manojbhai Patel; Smitha Balakrishnan;
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年度 2020
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1. Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate [J] . J.C. Banach, S. Clark, B.P. Lamsal Journal of Food Science . 2016,第4a6期

机译：挤奶蛋白浓缩物配制的高蛋白营养棒的仪器和感官质地属性
2. Particle Size of Milk Protein Concentrate Powder Affects the Texture of High-Protein Nutrition Bars During Storage [J] . J.C. Banach, S. Clark, B.P Lamsal Journal of Food Science . 2017,第4a6期

机译：牛奶蛋白浓缩液的粒度会影响储存期间高蛋白营养棒的质地
3. Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates. [J] . Banach J. C, Clark S, Lamsal B. P. LWT-Food Science & Technology . 2014,第1期

机译：在用改性乳蛋白浓缩物配制的高蛋白营养棒模型中，储存期间的质地和其他变化。
4. Milk Production and microbial protein synthesis to dietary energy source and level in dairy cows [C] . X.Q.Zhou, T.Zhang, Y.D.Zhang, 4th international symposium on dairy cow nutrition and milk quality proceedings . 2015

机译：奶牛的牛奶生产和微生物蛋白质合成达到膳食能量来源和水平
5. Effects of processing, storage temperature and storage duration on physico-chemical, sensory quality, and antioxidant properties of Michigan Montmorency cherry juice concentrate. [D] . Place, Claudia Jean. 2009

机译：加工，储存温度和储存时间对密歇根州蒙莫朗西樱桃浓缩汁理化，感官品质和抗氧化性能的影响。
6. Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage [O] . Sonika Choudhary, Sumit Arora, Anuradha Kumari, 2019

机译：牛奶质量对水牛浓缩乳（khoa）贮藏期间理化特性的影响
7. Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate [O] . J.C. Banach, S. Clark, B.P. Lamsal 2016

机译：用挤出乳蛋白浓缩物配制的高蛋白营养棒的仪器和感官纹理属性

Sensory, Physico-Chemical, Textural and Microbial Changes in Milk Protein Concentrate and Cereal Based Energy Bar during Storage

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