Physico-Chemical Attributes to Develop Formulation of Ice Cream: Bacteriological, preparation, optimization for lactose hydrolyzed sweet conc.whey using protein hydrolysate in ice cream - Softcover
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Physico-Chemical Attributes to Develop Formulation of Ice Cream
Published by
LAP LAMBERT Academic Publishing, 2023
ISBN 10: 6206753522
ISBN 13: 9786206753520
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Softcover
Seller: Books Puddle, New York, NY, U.S.A.
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Physico-Chemical Attributes to Develop Formulation of Ice Cream
Published by
LAP LAMBERT Academic Publishing, 2023
ISBN 10: 6206753522
ISBN 13: 9786206753520
New
Softcover
Seller: Majestic Books, Hounslow, United Kingdom
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Condition: New. Print on Demand. Seller Inventory # 395519227
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Physico-Chemical Attributes to Develop Formulation of Ice Cream
Published by
LAP LAMBERT Academic Publishing Jul 2023, 2023
ISBN 10: 6206753522
ISBN 13: 9786206753520
New
Taschenbuch
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Whey solids are well known for their nutritional and functional properties and the same has been well documented. Owing to their excellent nutritional and functional properties of whey solids find numerous applications in food and dairy industry The biological components of whey including Lactoferrin, Lactoglobulin, Lactalbumin, glycomacropeptides and Immunoglobulin. Whey contains valuable lactose and proteins. Almost about 80 percent of whey is wasted without being used in country. Whey carries low total solids and has very low shelf life. Thus, the parameters like water activity (aw), pH, redox potential, heat treatment etc, which are bacteriostatic, bactericidal are hurdles. These hurdles may govern many preservations process and more than, one hurdle is often responsible for long shelf life of certain food product. ice cream is a frozen product obtained from cow or buffalo milk or a combination thereof or from cream, and/or other milk products, with or without addition of cane sugar, dextrose, liquid glucose and dried liquid glucose, eggs, fruits, fruit juices, preserved foods, nuts, chocolate, edible flavors and permitted food colors. 144 pp. Englisch. Seller Inventory # 9786206753520
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Physico-Chemical Attributes to Develop Formulation of Ice Cream
Published by
LAP LAMBERT Academic Publishing, 2023
ISBN 10: 6206753522
ISBN 13: 9786206753520
New
Softcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 4 out of 5 stars
Condition: New. PRINT ON DEMAND. Seller Inventory # 18400857902
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Physico-Chemical Attributes to Develop Formulation of Ice Cream
Published by
LAP LAMBERT Academic Publishing, 2023
ISBN 10: 6206753522
ISBN 13: 9786206753520
New
Softcover
Seller: moluna, Greven, Germany
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Manjunatha B. M.Dr. B. M. Manjunatha is the Assistant Professor and Head of Dairy Engineering, College of Dairy Technology, Sri Venkateswara Veterinary University, Tirupati. He had his graduation in B. Tech (Dairy Technology) from UA. Seller Inventory # 1071642017
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Physico-Chemical Attributes to Develop Formulation of Ice Cream | Bacteriological, preparation, optimization for lactose hydrolyzed sweet conc.whey using protein hydrolysate in ice cream
Published by
LAP LAMBERT Academic Publishing, 2023
ISBN 10: 6206753522
ISBN 13: 9786206753520
New
Taschenbuch
Seller: preigu, Osnabrück, Germany
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Taschenbuch. Condition: Neu. Physico-Chemical Attributes to Develop Formulation of Ice Cream | Bacteriological, preparation, optimization for lactose hydrolyzed sweet [.] using protein hydrolysate in ice cream | B. M. Manjunatha (u. a.) | Taschenbuch | Englisch | 2023 | LAP LAMBERT Academic Publishing | EAN 9786206753520 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Seller Inventory # 127448162
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Physico-Chemical Attributes to Develop Formulation of Ice Cream
Published by
LAP LAMBERT Academic Publishing Jul 2023, 2023
ISBN 10: 6206753522
ISBN 13: 9786206753520
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Whey solids are well known for their nutritional and functional properties and the same has been well documented. Owing to their excellent nutritional and functional properties of whey solids find numerous applications in food and dairy industry The biological components of whey including Lactoferrin, Lactoglobulin, Lactalbumin, glycomacropeptides and Immunoglobulin. Whey contains valuable lactose and proteins. Almost about 80 percent of whey is wasted without being used in country. Whey carries low total solids and has very low shelf life. Thus, the parameters like water activity (aw), pH, redox potential, heat treatment etc, which are bacteriostatic, bactericidal are hurdles. These hurdles may govern many preservations process and more than, one hurdle is often responsible for long shelf life of certain food product. ice cream is a frozen product obtained from cow or buffalo milk or a combination thereof or from cream, and/or other milk products, with or without addition of cane sugar, dextrose, liquid glucose and dried liquid glucose, eggs, fruits, fruit juices, preserved foods, nuts, chocolate, edible flavors and permitted food colors.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 144 pp. Englisch. Seller Inventory # 9786206753520
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Physico-Chemical Attributes to Develop Formulation of Ice Cream : Bacteriological, preparation, optimization for lactose hydrolyzed sweet conc.whey using protein hydrolysate in ice cream
Published by
LAP LAMBERT Academic Publishing, 2023
ISBN 10: 6206753522
ISBN 13: 9786206753520
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Whey solids are well known for their nutritional and functional properties and the same has been well documented. Owing to their excellent nutritional and functional properties of whey solids find numerous applications in food and dairy industry The biological components of whey including Lactoferrin, Lactoglobulin, Lactalbumin, glycomacropeptides and Immunoglobulin. Whey contains valuable lactose and proteins. Almost about 80 percent of whey is wasted without being used in country. Whey carries low total solids and has very low shelf life. Thus, the parameters like water activity (aw), pH, redox potential, heat treatment etc, which are bacteriostatic, bactericidal are hurdles. These hurdles may govern many preservations process and more than, one hurdle is often responsible for long shelf life of certain food product. ice cream is a frozen product obtained from cow or buffalo milk or a combination thereof or from cream, and/or other milk products, with or without addition of cane sugar, dextrose, liquid glucose and dried liquid glucose, eggs, fruits, fruit juices, preserved foods, nuts, chocolate, edible flavors and permitted food colors. Seller Inventory # 9786206753520