Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate
Crossref DOI link: https://doi.org/10.1007/s13197-016-2388-4
Published Online: 2016-11-09
Published Print: 2016-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Meena, Ganga Sahay
Singh, Ashish Kumar
Borad, Sanket
Panjagari, Narender Raju
License valid from 2016-11-01