Optimisation of non-thermal ultrasonication process for retaining nutritional quality in cow milk: Effects of fat percentage and treatment parameters
The thermal unit operation used in milk processing causes changes in milk nutritional quality. Hence, optimising the non-thermal ultrasonication process at 25°C can be a potential method to retain milk quality. The objective of this research is to optimise the ultrasonication process of standardised...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
HH Publisher
2024
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/43631/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/43631/ https://doi.org/10.36877/aafrj.a0000531 |
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