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  • 1-6 ل  6 نتائج ل ""protein fractal""

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Subject : traitement thermique de l'aliment
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Academic Journal

Flow process and heating conditions modulate the characteristics of whey protein aggregates.

Subjects: protéine de lactoserum; protéine fractale; traitement thermique

  • Source: ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.science/hal-02268921 ; Journal of Food Engineering, 2020, 264, pp.109675. ⟨10.1016/j.jfoodeng.2019.07.022⟩ ;

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Academic Journal

Flow process and heating conditions modulate the characteristics of whey protein aggregates.

Subjects: protéine de lactoserum; protéine fractale; traitement thermique

  • Source: ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.science/hal-02268921 ; Journal of Food Engineering, 2020, 264, pp.109675. ⟨10.1016/j.jfoodeng.2019.07.022⟩ ;

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Academic Journal

Flow process and heating conditions modulate the characteristics of whey protein aggregates.

Subjects: protéine de lactoserum; protéine fractale; traitement thermique

  • Source: ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.science/hal-02268921 ; Journal of Food Engineering, 2020, 264, pp.109675. ⟨10.1016/j.jfoodeng.2019.07.022⟩ ;

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Academic Journal

Flow process and heating conditions modulate the characteristics of whey protein aggregates.

Subjects: protéine de lactoserum; protéine fractale; traitement thermique

  • Source: ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.science/hal-02268921 ; Journal of Food Engineering, 2020, 264, pp.109675. ⟨10.1016/j.jfoodeng.2019.07.022⟩ ;

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Academic Journal

Flow process and heating conditions modulate the characteristics of whey protein aggregates.

Subjects: whey protein; fractionnement; tubular heat exchanger

  • Source: ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.archives-ouvertes.fr/hal-02268921 ; Journal of Food Engineering, Elsevier, 2020, 264, pp.109675. ⟨10.1016/j.jfoodeng.2019.07.022⟩ ;

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Academic Journal

Flow process and heating conditions modulate the characteristics of whey protein aggregates.

Subjects: protéine de lactoserum; protéine fractale; traitement thermique

  • Source: ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.science/hal-02268921 ; Journal of Food Engineering, 2020, 264, pp.109675. ⟨10.1016/j.jfoodeng.2019.07.022⟩ ;

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  • 1-6 ل  6 نتائج ل ""protein fractal""