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Your search keyword '"Milk Proteins standards"' showing total 7 results

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7 results on '"Milk Proteins standards"'

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1. Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients.

2. The use of lactoperoxidase for the bleaching of fluid whey.

3. Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.

4. Physical properties, molecular structures, and protein quality of texturized whey protein isolate: effect of extrusion moisture content.

5. Minimizing variations in functionality of whey protein concentrates from different sources.

6. Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milk.

7. Nutritional evaluation of whey protein concentrates and their fractions.

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