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PROCESSING OF DAIRY INGREDIENTS BY ULTRA-SONICATION
2009The viscosity and gelation properties of dairy ingredients may be modified by the use of carefully selected ultrasonication treatments. These properties are retained after freeze or spray drying. The method includes the use of ultrasonication alone at a frequency below 213 kHz.
Ashokkumar, M +5 more
openaire +2 more sources
Processing and Preservation of Dairy and Dairy Based Products
2021H.R. Naik, Tawheed Amin
openaire +1 more source
Grassland Phosphorus and Nitrogen Fertiliser Replacement value of Dairy Processing Dewatered Sludge
Sustainable Production and Consumption, 2021Owen Fenton +2 more
exaly
Output market power and firm characteristics in dairy processing: Evidence from three EU countries
Journal of Agricultural Economics, 2022, Stefan Hirsch
exaly

