Filtros de búsqueda

Lista de obras de Roderick Williams

Effect of pulsed electric field and thermal treatment on the physicochemical properties of lactoferrin with different iron saturation levels

Effect of the ionic strength of pulsed electric field treatment medium on the physicochemical and structural characteristics of lactoferrin.

artículo científico publicado en 2010

High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders

article by Mary Ann Augustin et al published 24 September 2012 in Journal of Dairy Research

Osmotic flow caused by chondroitin sulfate proteoglycan across well-defined nuclepore membranes

artículo científico publicado en 1990

Physical behaviour of dairy ingredients during ice cream processing

Role of protein aggregation in heat-induced heat stability during milk powder manufacture

Seasonal variation in milk production and cheese yield from commercial dairy farms located in northern Victoria is associated with pasture and grazing management and supplementary feeding practices

article

The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese.

artículo científico publicado en 2011

Water transport in extracellular matrices.

artículo científico publicado en 1990

Dominio Público Uruguay está sostenido por:

Acerca de Dominio Público Uruguay

Ayuda