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Composition influence on water-binding properties during mozzarella cheese wheys concentration, lactose crystallization and spray drying: a preliminary review

G. Gernigon P. Schuck Romain Jeantet 1
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : Composition influence on water-binding properties during mozzarella cheese wheys concentration, lactose crystallization and spray drying
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Journal articles
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729465
Contributor : Céline Martel Connect in order to contact the contributor
Submitted on : Friday, September 7, 2012 - 3:41:38 PM
Last modification on : Thursday, December 2, 2021 - 4:26:02 PM

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  • HAL Id : hal-00729465, version 1

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO | INRAE | STLO

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G. Gernigon, P. Schuck, Romain Jeantet. Composition influence on water-binding properties during mozzarella cheese wheys concentration, lactose crystallization and spray drying: a preliminary review. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (1), pp.27-46. ⟨hal-00729465⟩

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