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Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3431-4
Abstract: The concentration of milk through evaporation is the most commonly employed unit operation for the production of a wide array of traditional and industrial dairy products. Major problems associated with thermal evaporation are a loss…
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Keywords:
milk;
application ohmic;
concentration milk;
ohmic heating ... See more keywords