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

Journal articles

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

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food engineering / Science des matériaux alimentaires et physico-chimie de l'aliment

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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 : Wednesday, April 6, 2022 - 4:08:11 PM

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

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

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