Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates
Crossref DOI link: https://doi.org/10.1007/s13594-014-0192-3
Published Online: 2014-09-19
Published Print: 2015-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Luo, X.
Ramchandran, L.
Vasiljevic, T.
Text and Data Mining valid from 2014-09-19
