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Buffering Capacity of Dairy Powders and Their Effect on Yoghurt Quality
Preheating conditions (low-, medium-, and high heat-) did not significantly affect the buffering capacity (BC) of skim milk powder (SMP), whereas the level of demineralization significantly affected the BC of whey powders (WP). Heat treatment (85°C for 30 min) of both SMP and WP (90% demineralized)...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960825/ https://www.ncbi.nlm.nih.gov/pubmed/29805277 http://dx.doi.org/10.5851/kosfa.2018.38.2.273 |