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Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate.
- Published in:
- Membranes, 2021, v. 11, n. 9, p. 656, doi. 10.3390/membranes11090656
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- Article
Foam Fractionation Technology for Enrichment and Recovery of Cheese Whey Proteins.
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- Asian Journal of Dairy & Food Research, 2020, v. 39, n. 3, p. 187, doi. 10.18805/ajdfr.DR-182
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- Article
Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability.
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- International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 44, doi. 10.1111/1471-0307.12167
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- Article
Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and Constituents.
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- Dairy, 2021, v. 2, n. 3, p. 367, doi. 10.3390/dairy2030029
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- Article
Calcium-Reduced Micellar Casein Concentrate—Physicochemical Properties of Powders and Functional Properties of the Dispersions.
- Published in:
- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101377
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- Article