Microstructural analysis of milk protein during rehydration (Paperback)
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Bester Preis: Fr. 40.03 (€ 40.93)¹ (vom 29.10.2019)1
Microstructural analysis of milk protein during rehydration
DE NWISBN: 9783659749896 bzw. 3659749893, in Deutsch, neu.
Lieferung aus: Deutschland, zzgl. Versandkosten.
The objective of this project was to study the effect of different variables like temperature and time of rehydration, pH, ionic strength and ultrasound on the dissolution of milk protein concentrate (MPC85) and study the micro-structure of dissolved particles using scanning electron microscopy.Freshly prepared MPC85 powder was purchased and immediately after manufacturing was stored in cold storage. During the first month, there were four treatments; effect of ultrasound, effect of temperature, effect of pH and effect of ionic strength. Same treatments were followed in the second month as well.
The objective of this project was to study the effect of different variables like temperature and time of rehydration, pH, ionic strength and ultrasound on the dissolution of milk protein concentrate (MPC85) and study the micro-structure of dissolved particles using scanning electron microscopy.Freshly prepared MPC85 powder was purchased and immediately after manufacturing was stored in cold storage. During the first month, there were four treatments; effect of ultrasound, effect of temperature, effect of pH and effect of ionic strength. Same treatments were followed in the second month as well.
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Microstructural analysis of milk protein during rehydration
~EN NW ABISBN: 9783659749896 bzw. 3659749893, vermutlich in Englisch, neu, Hörbuch.
Lieferung aus: Deutschland, Lieferzeit: 5 Tage.
The objective of this project was to study the effect of different variables like temperature and time of rehydration, pH, ionic strength and ultrasound on the dissolution of milk protein concentrate (MPC85) and study the micro-structure of dissolved particles using scanning electron microscopy.Freshly prepared MPC85 powder was purchased and immediately after manufacturing was stored in cold storage. During the first month, there were four treatments, effect of ultrasound, effect of temperature, effect of pH and effect of ionic strength. Same treatments were followed in the second month as well.
The objective of this project was to study the effect of different variables like temperature and time of rehydration, pH, ionic strength and ultrasound on the dissolution of milk protein concentrate (MPC85) and study the micro-structure of dissolved particles using scanning electron microscopy.Freshly prepared MPC85 powder was purchased and immediately after manufacturing was stored in cold storage. During the first month, there were four treatments, effect of ultrasound, effect of temperature, effect of pH and effect of ionic strength. Same treatments were followed in the second month as well.
3
Microstructural analysis of milk protein during rehydration
~EN PB NWISBN: 9783659749896 bzw. 3659749893, vermutlich in Englisch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Microstructural analysis of milk protein during rehydration: The objective of this project was to study the effect of different variables like temperature and time of rehydration, pH, ionic strength and ultrasound on the dissolution of milk protein concentrate (MPC85) and study the micro-structure of dissolved particles using scanning electron microscopy.Freshly prepared MPC85 powder was purchased and immediately after manufacturing was stored in cold storage. During the first month, there were four treatments effect of ultrasound, effect of temperature, effect of pH and effect of ionic strength. Same treatments were followed in the second month as well. Englisch, Taschenbuch.
Microstructural analysis of milk protein during rehydration: The objective of this project was to study the effect of different variables like temperature and time of rehydration, pH, ionic strength and ultrasound on the dissolution of milk protein concentrate (MPC85) and study the micro-structure of dissolved particles using scanning electron microscopy.Freshly prepared MPC85 powder was purchased and immediately after manufacturing was stored in cold storage. During the first month, there were four treatments effect of ultrasound, effect of temperature, effect of pH and effect of ionic strength. Same treatments were followed in the second month as well. Englisch, Taschenbuch.
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Microstructural analysis of milk protein during rehydration (Paperback) (2015)
DE PB NW RPISBN: 9783659749896 bzw. 3659749893, in Deutsch, LAP Lambert Academic Publishing, Taschenbuch, neu, Nachdruck.
Von Händler/Antiquariat, The Book Depository EURO [60485773], London, United Kingdom.
Language: English Brand New Book ***** Print on Demand *****.
Language: English Brand New Book ***** Print on Demand *****.
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Symbolbild
Microstructural analysis of milk protein during rehydration (2015)
DE PB NW RPISBN: 9783659749896 bzw. 3659749893, in Deutsch, LAP Lambert Academic Publishing Aug 2015, Taschenbuch, neu, Nachdruck.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
This item is printed on demand - Print on Demand Titel. Neuware - 104 pp. Englisch.
This item is printed on demand - Print on Demand Titel. Neuware - 104 pp. Englisch.
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