RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES
Last updated: 04 Jan 2025
10.21608/jfds.2004.240074
Whey proteIn ccocentrates (WPC). Cow skim milk, Heat treatment, Gelation time, Curd fmnness.vlscosity
A.
Farrag
Dairying department, NRC, Cairo, Egypt
NadIa
v
M.
Dairying department, NRC, Cairo, Egypt
Hala
EI-Dln
M. F.
Dairying department, NRC, Cairo, Egypt
29
4
34517
2004-04-01
2022-05-29
2004-04-01
1,917
1,969
2090-3650
2090-3731
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1
Original Article
886
Journal
Journal of Food and Dairy Sciences
https://jfds.journals.ekb.eg/
RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES
Details
Type
Article
Created At
22 Jan 2023