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Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate

Luo, X, Vasiljevic, Todor ORCID: 0000-0003-1395-7349 and Ramchandran, Lata (2016) Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate. Journal of Dairy Science, 99 (2). 1083 - 1094. ISSN 0022-0302

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Item Type: Article
Uncontrolled Keywords: membrane processing; protein concentrates in food products; colloidal calcium phosphate; eISSN: 1525-3198
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 07 Nov 2016 22:43
Last Modified: 10 Nov 2016 22:13
URI: http://vuir.vu.edu.au/id/eprint/32006
DOI: https://doi.org/10.3168/jds.2015-9842
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Citations in Scopus: 11 - View on Scopus

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