Effects of heating conditions on physicochemical properties of skim milk powder during production process

Food Science and Technology Research

Volumn 15, Issue 6, 2010, Pages 631-638

  Miyamoto, Yuka ^a,d   Matsumiya, Kentaro ^a   Kubouchi, Hiroaki ^b   Noda, Masayuki ^b   Nishimura, Kimio ^c   Matsumura, Yasuki ^a  

^a KYOTO UNIVERSITY   (Japan)

^b SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

^c DOSHISHA WOMEN'S COLLEGE OF LIBERAL ARTS   (Japan)

^d MUKOGAWA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Bread; Heat treatment; Loaf volume; Protein aggregation; Protein denaturation; Skim milk powder; Surface hydrophobicity

Indexed keywords

EID: 74249094182     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.631     Document Type: Article

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