Water Transfer During Rehydration of Micellar Casein Powders

Le Lait
doi 10.1051/lait:2007016
Full Text
Abstract

Available in full text

Date
Authors
Publisher

EDP Sciences

Related search

Casein-Based Powders: Characteristics and Rehydration Properties

Comprehensive Reviews in Food Science and Food Safety
Food Science
2017English

World Dairy Projections: Powders and Casein

2018English

Rehydration of CTMA Modified DNA Powders Observed by NMR

Acta Physica Polonica A
AstronomyPhysics
2012English

Comparison of Re-Micellised Casein Prepared From Acid Casein With Micellar Casein Prepared by Membrane Filtration

Le Lait
2005English

Influence of Chelating Agents on Proteolysis of Micellar Casein Slurries

English

Aminoacidemia Following Ingestion of Native Whey Protein, Micellar Casein, and a Whey-Casein Blend in Young Men

Applied Physiology, Nutrition and Metabolism
NutritionEndocrinologySports SciencePhysiologyDieteticsMedicineMetabolismDiabetes
2019English

Partition of Lactococcus Lactis Bacteriophage During the Concentration of Micellar Casein by Tangential 0.1 Μm Pore Size Microfiltration

Le Lait
1994English

Some Remarks on Modelling of Mass Transfer Kinetics During Rehydration of Dried Fruits and Vegetables

2013English

Leaf Recovery Responses During Rehydration After Water Deficit in Two Bean (Phaseolus vulgarisL.) Cultivars

Journal of Plant Interactions
SystematicsEvolutionEcologyPlant ScienceBehavior
2013English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy