✦ LIBER ✦

STABILITY OF MODEL ACID MILK BEVERAGE: EFFECT OF PECTIN CONCENTRATION, STORAGE TEMPERATURE AND MILK HEAT TREATMENT

✍ Scribed by J. A. LUCEY; M. TAMEHANA; H. SINGH; P. A. MUNRO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of hydrocolloid type and concentr

✍ M Yanes; L Durán; E Costell 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 157 KB

Effects of Fermentation and Storage on t

✍ KHURSHEED P. NAVDER; RWEI-FEN SYU HUANG; E. BETH FRYER; HOLLY C. FRYER 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 215 KB

Microbial and enzymatic stability of fru

✍ Laura Salvia-Trujillo; Mariana Morales-de la Peña; M. Alejandra Rojas-Graü; Olga 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 283 KB

Effect of PEF, HHP and thermal treatment

✍ Fernando Sampedro; David J. Geveke; Xuetong Fan; Howard Q. Zhang 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 809 KB

HEAT TREATMENT AND STORAGE EFFECTS ON TE

✍ R. H. SCHMIDT; C. P. SISTRUNK; R. L. RICHTER; J. A. CORNELL 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 660 KB

WHEY SEPARATION IN ACID SKIM MILK GELS M

✍ JOHN A. LUCEY; PETER A. MUNRO; HARJINDER SINGH 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 838 KB