𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Use of a Flow Cell Apparatus to Determine the Emulsifying Properties of Casein

✍ Scribed by MICHEL BRITTEN; HÉLÈNE J. GIROUX

Book ID
108816420
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
753 KB
Volume
55
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Use of a turbidity sensor to determine d
Use of a turbidity sensor to determine dairy powder rehydration properties
✍ C. Gaiani; J. Scher; P. Schuck; S. Desobry; S. Banon 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 435 KB

A method using a turbidity sensor has been developed to study rehydration of dairy powders. The process involved dispersing powder in a stirred vessel equipped with a turbidity sensor under standardized conditions. The changes of turbidity occurring during powder rehydration highlighted several stag