Properties and Fractal Analysis of High-Protein Milk Powders
(1) Background: Optimization of production and evaluation of the quality of preparations containing milk proteins facilitates their use in various branches of the food industry. The aim of this study was to produce and characterize high-protein milk powders (MCC, SPC) obtained by membrane techniques...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/6/3573 |