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Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates
Luo, X., Ramchandran, L., Vasiljevic, T.Volume:
95
Language:
english
Journal:
Dairy Science & Technology
DOI:
10.1007/s13594-014-0192-3
Date:
January, 2015
File:
PDF, 758 KB
english, 2015