Effects of high-pressure homogenisation on physicochemical characteristics of partially skimmed milk

dc.creatorPedras, MM
dc.creatorTribst, AAL
dc.creatorCristianini, M
dc.date2014
dc.dateMAR
dc.date2014-07-30T17:21:30Z
dc.date2015-11-26T16:32:47Z
dc.date2014-07-30T17:21:30Z
dc.date2015-11-26T16:32:47Z
dc.date.accessioned2018-03-28T23:14:20Z
dc.date.available2018-03-28T23:14:20Z
dc.identifierInternational Journal Of Food Science And Technology. Wiley-blackwell, v. 49, n. 3, n. 861, n. 866, 2014.
dc.identifier0950-5423
dc.identifier1365-2621
dc.identifierWOS:000331358900027
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64965
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64965
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1270634
dc.description49
dc.description3
dc.description861
dc.description866
dc.languageen
dc.publisherWiley-blackwell
dc.publisherHoboken
dc.publisherEUA
dc.relationInternational Journal Of Food Science And Technology
dc.relationInt. J. Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectAcid Coagulation Properties
dc.subjectFat Globule Size
dc.subjectBovine-milk
dc.subjectFunctional-properties
dc.subjectCasein Micelles
dc.subjectWhey Proteins
dc.subjectDenaturation
dc.subjectInactivation
dc.subjectSuitability
dc.subjectYogurt
dc.titleEffects of high-pressure homogenisation on physicochemical characteristics of partially skimmed milk
dc.typeArtículos de revistas


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