Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.

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Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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Optimization of pH, temperatur ...... Response Surface Methodology.

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Optimization of pH, temperatur ...... Response Surface Methodology.

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Optimization of pH, temperatur ...... Response Surface Methodology.

@en

Optimization of pH, temperatur ...... Response Surface Methodology.

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Optimization of pH, temperatur ...... Response Surface Methodology.

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Optimization of pH, temperatur ...... Response Surface Methodology.

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P1476

Optimization of pH, temperatur ...... Response Surface Methodology.

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P2093

Abdul Ahid Rashid

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Muhammad Asgher

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Nuzhat Huma

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Tahir Zahoor

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P2860

Effect of heat denaturation on beta-lactoglobulin-induced gastrointestinal sensitization in rats: denatured betaLG induces a more intensive local immunologic response than native betaLG.

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey.

Marschall Rhône-Poulenc Award Lecture. Nutritional and functional characteristics of whey proteins in food products.

Optimization of lactose utilization in deproteinated whey by Kluyveromyces marxianus using response surface methodology (RSM).

Influence of binding of sodium dodecyl sulfate, all-trans-retinol, palmitate, and 8-anilino-1-naphthalenesulfonate on the heat-induced unfolding and aggregation of beta-lactoglobulin B.

Molecular mechanisms of Fe2+-induced beta-lactoglobulin cold gelation.

Quantitative assessment of thermal denaturation of bovine alpha-lactalbumin via low-intensity ultrasound, HPLC, and DSC.

Role of calcium as trigger in thermal beta-lactoglobulin aggregation.

Changed protein structures of bovine β-lactoglobulin B and α-lactalbumin as a consequence of heat treatment

Characterization of Requeijão and technological optimization of its manufacturing process

P304

109-116

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scholarly article

P356

10.1017/S0022029916000819

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P433

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P478

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P577

2017-02-01T00:00:00Z

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P698

28252360

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