๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

UTILIZATION OF MILK PROTEINS

โœ Scribed by J. HYND


Book ID
115268310
Publisher
John Wiley and Sons
Year
1970
Tongue
English
Weight
532 KB
Volume
23
Category
Article
ISSN
1364-727X

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๐Ÿ“œ SIMILAR VOLUMES


Utilization of milk proteins and cereal
โœ Smietana, Z. ;Fornal, L. ;Szpendowski, J. ;Soral-Smietana, M. ๐Ÿ“‚ Article ๐Ÿ“… 1988 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 335 KB

Extrusion of the cereal mixtures with 25 %addition of milk proteins induced several changes in the chemical and physico-chemical properties of starch. Coefficient of expansion was close to the coeficient of natural ceteal flours, but the extrudates were characterized by higher water absorption. Star

UTILIZATION OF PROTEINS
๐Ÿ“‚ Article ๐Ÿ“… 2009 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 187 KB
Milk Proteins
โœ WHEELOCK, J. V. ๐Ÿ“‚ Article ๐Ÿ“… 1972 ๐Ÿ› Nature Publishing Group ๐ŸŒ English โš– 140 KB
Milk processing and utilization
โœ Bร˜SRGE K MORTENSEN ๐Ÿ“‚ Article ๐Ÿ“… 1993 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 673 KB
Milk Proteins || Milk: an overview
โœ Fox, Pat F. ๐Ÿ“‚ Article ๐Ÿ“… 2008 ๐Ÿ› Elsevier ๐ŸŒ English โš– 416 KB

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic