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scientific article published on 22 August 2018

AttributesValues
rdf:type
description
  • wetenschappelijk artikel (nl)
  • наукова стаття, опублікована в січні 2019 (uk)
  • article scientifique publié en 2018 (fr)
  • artículu científicu espublizáu n'agostu de 2018 (ast)
  • scientific article published on 22 August 2018 (en)
  • im Januar 2019 veröffentlichter wissenschaftlicher Artikel (de)
publication date
publication date
language of work or name
language of work or name
author name string
author name string
  • Jie Zhang
  • Peng Zhou
  • Tianyi Yang
  • Xiaoming Liu
  • Joe M Regenstein
  • Dasong Liu
rdfs:label
  • Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates (en)
  • Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates (nl)
skos:prefLabel
  • Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates (en)
  • Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates (nl)
name
  • Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates (en)
  • Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates (nl)
author
author
title
title
  • Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates (en)
page(s)
page(s)
  • 539-548
instance of
instance of
PubMed ID
PubMed ID
PubMed ID
  • 30309579
published in
published in
volume
volume
  • 272
DOI
DOI
DOI
  • 10.1016/J.FOODCHEM.2018.08.094
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