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Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk.
Krebs, L; Pouliot, Y; Doyen, A; Venema, K; Brisson, G.
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  • Krebs L; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada.
  • Pouliot Y; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada.
  • Doyen A; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada.
  • Venema K; Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University-Venlo, 5928 SZ, the Netherlands.
  • Brisson G; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada. Electronic address: guillaume.brisson@fsaa.ulaval.ca.
J Dairy Sci ; 106(3): 1596-1610, 2023 Mar.
Article en En | MEDLINE | ID: mdl-36586799
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Queso / Suero de Mantequilla Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2023 Tipo del documento: Article País de afiliación: Canadá
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Queso / Suero de Mantequilla Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2023 Tipo del documento: Article País de afiliación: Canadá