Effects of Heat Treatment and Subsequent Storage on the Sedimentation of Milk Proteins

Effects of Heat Treatment and Subsequent Storage on the Sedimentation of Milk Proteins

Süt proteinlerinin sedimentasyonu üzerine ısı işleminin ve sonraki depolamanın etkileri.Bu çalışmada faklı ısı işlemlerinin ve sonraki depolamanın süt proteinlerinin sedimentasyonu üzerine etkileri araştırılmıştır.Denemede materyal olarak kullanılan yağsız süt üç farklı sıcaklık derecesinde (160o, 2...

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Bibliographic Details
Main Authors:	Ali İ. Hassane, Emel Sezgin
Format:	Article
Language:	English
Published:	Association of Food Technology, Turkey 2015-02-01
Series:	Gıda
Subjects:	-
Online Access:	http://dergipark.gov.tr/gidader/issue/6903/92291?publisher=gidadernegi

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