Improving clarity and stability of skim milk powder dispersions by dissociation of casein micelles at pH 11.0 and acidification with citric acid.
about
Improving clarity and stability of skim milk powder dispersions by dissociation of casein micelles at pH 11.0 and acidification with citric acid.
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年學術文章
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2013年學術文章
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name
Improving clarity and stabilit ...... cidification with citric acid.
@en
Improving clarity and stabilit ...... cidification with citric acid.
@nl
type
label
Improving clarity and stabilit ...... cidification with citric acid.
@en
Improving clarity and stabilit ...... cidification with citric acid.
@nl
prefLabel
Improving clarity and stabilit ...... cidification with citric acid.
@en
Improving clarity and stabilit ...... cidification with citric acid.
@nl
P356
P1476
Improving clarity and stabilit ...... cidification with citric acid.
@en
P2093
P304
P356
10.1021/JF402870Y
P407
P577
2013-09-10T00:00:00Z