A Comparison of Pilot-Scale Supersonic Direct Steam Injection to Conventional Steam Infusion and Tubular Heating Systems for the Heat Treatment of Protein-Enriched Skim Milk-Based Beverages
Innovative Food Science and Emerging Technologies - Netherlands
doi 10.1016/j.ifset.2019.01.002
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Date
March 1, 2019
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Elsevier BV