Effect of addition of buffalo milk proteose and proteose-peptone components 3, 5 and 8 on the whippability of cream
- Author
- MOTI RAM; JOSHI, V. K
N
National dairy res. inst., div. dairy chemistry, Karnal 132 001, India - Source
Journal of food science and technology (Mysore). 1990, Vol 27, Num 5, pp 314-316 ; ref : 15 ref
- CODEN
- JFSTAB
- ISSN
- 0022-1155
- Scientific domain
- Food science technology
- Publisher
- Association of Food Scientists and Technologists, Mysore
- Publication country
- India
- Document type
- Article
- Language
- English
- Keyword (fr)
- Contrôle qualité Crème Fouettage Lait bufflonne Propriété physicochimique Protéine Protéose
- Keyword (en)
- Quality control Cream Whipping Buffalo milk Physicochemical properties Proteins Proteose
- Keyword (es)
- Control calidad Crema Azotamiento Leche búfalo Propiedad fisicoquímica Proteina Proteosis
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 4993720
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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