Effect of High-Pressure Processing (HPP) on composition, lactose and microstructure of goat milk
Thermal pasteurisation is an established method for milk processing. However, the high temperature could affect the micronutrients in the milk. High pressure processing (HPP) is a cold alternative to thermal pasteurisation that can maintain the fresh-like properties of liquid food. However, employi...
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| Päätekijät: | , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
| Julkaistu: |
Rynnye Lyan Resources
2021
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| Linkit: | http://psasir.upm.edu.my/id/eprint/96906/1/ABSTRACT.pdf |
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