Ohmic Heating for the dairy industry: a potential...

  • Main
  • 2018 / 2
  • Ohmic Heating for the dairy industry: a potential...
Current Opinion in Food Science 2018 / 2

Ohmic Heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure

Pereira, Ricardo N., Teixeira, José A., Vicente, António A., Cappato, Leandro P., Ferreira, Marcus Vinicius S., Rocha, Ramon S., Cruz, Adriano Gomes da
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Current Opinion in Food Science
DOI:
10.1016/j.cofs.2018.01.014
Date:
February, 2018
File:
PDF, 319 KB
english, 2018
Conversion to is in progress
Conversion to is failed