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

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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
URI https://vuir.vu.edu.au/id/eprint/32006
DOI https://doi.org/10.3168/jds.2015-9842
Official URL http://www.sciencedirect.com/science/article/pii/S...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords membrane processing; protein concentrates in food products; colloidal calcium phosphate; eISSN: 1525-3198
Citations in Scopus 24 - View on Scopus
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