Mots-clés
dairy chemistry
melting rate
phase separation
stabilizer
ice cream
dairy technology
hydrocarbons
carbonyls
lactones
fatty acids
ghee
aroma
flavor
properties
emulsifier
chemical quality assurance
control for lab
plant sources
enzymes
Tout plus
Présentations
(5)J’aime
(2)Setting up the quality control lab
DharaniMuthusamy1
•
il y a 3 ans
Isolation of milk clotting enzymes
DharaniMuthusamy1
•
il y a 3 ans
Mots-clés
dairy chemistry
melting rate
phase separation
stabilizer
ice cream
dairy technology
hydrocarbons
carbonyls
lactones
fatty acids
ghee
aroma
flavor
properties
emulsifier
chemical quality assurance
control for lab
plant sources
enzymes
Tout plus