Taschenbuch. Etat : 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. N� de r�f. du vendeur 9786206753520

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Physico-Chemical Attributes to Develop Formulation of Ice Cream

Manjunatha, B. M.; Supraja, N.

Edit� par LAP LAMBERT Academic Publishing, 2023

ISBN 10 : 6206753522 ISBN 13 : 9786206753520

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Etat : New. Print on Demand. N� de r�f. du vendeur 395519227

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Physico-Chemical Attributes to Develop Formulation of Ice Cream

Manjunatha, B. M.; Supraja, N.

Edit� par LAP LAMBERT Academic Publishing, 2023

ISBN 10 : 6206753522 ISBN 13 : 9786206753520

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Vendeur : Biblios, Frankfurt am main, HESSE, Allemagne

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Etat : New. PRINT ON DEMAND. N� de r�f. du vendeur 18400857902

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Physico-Chemical Attributes to Develop Formulation of Ice Cream

B. M. Manjunatha|N. Supraja

Edit� par LAP LAMBERT Academic Publishing, 2023

ISBN 10 : 6206753522 ISBN 13 : 9786206753520

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Vendeur : moluna, Greven, Allemagne

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Etat : 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. N� de r�f. du vendeur 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

B. M. Manjunatha (u. a.)

Edit� par LAP LAMBERT Academic Publishing, 2023

ISBN 10 : 6206753522 ISBN 13 : 9786206753520

Neuf Taschenbuch

Vendeur : preigu, Osnabr�ck, Allemagne

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Taschenbuch. Etat : 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 f�r die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabr�ck, mail[at]preigu[dot]de | Anbieter: preigu. N� de r�f. du vendeur 127448162

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Physico-Chemical Attributes to Develop Formulation of Ice Cream

B. M. Manjunatha

Edit� par LAP LAMBERT Academic Publishing Jul 2023, 2023

ISBN 10 : 6206753522 ISBN 13 : 9786206753520

Neuf Taschenbuch

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Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne

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Taschenbuch. Etat : 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 Landstra�e 99, 66123 Saarbr�cken 144 pp. Englisch. N� de r�f. du vendeur 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

B. M. Manjunatha

Edit� par LAP LAMBERT Academic Publishing, 2023

ISBN 10 : 6206753522 ISBN 13 : 9786206753520

Neuf Taschenbuch

impression � la demande

Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

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Taschenbuch. Etat : 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. N� de r�f. du vendeur 9786206753520

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