| LDR | | 01800nmm uu200385 4500 |
| 001 | | 000000332929 |
| 005 | | 20240805171845 |
| 008 | | 181129s2018 |||||||||||||||||c||eng d |
| 020 | |
▼a 9780438123649 |
| 035 | |
▼a (MiAaPQ)AAI10793394 |
| 035 | |
▼a (MiAaPQ)ksu:11782 |
| 040 | |
▼a MiAaPQ
▼c MiAaPQ
▼d 248032 |
| 082 | 0 |
▼a 641 |
| 100 | 1 |
▼a Pandalaneni, Karthik. |
| 245 | 10 |
▼a Studies on Crystallization of Lactose in Permeates and the Use of Modified Milk Protein Concentrate in High-protein Dairy Beverages. |
| 260 | |
▼a [S.l.] :
▼b Kansas State University.,
▼c 2018 |
| 260 | 1 |
▼a Ann Arbor :
▼b ProQuest Dissertations & Theses,
▼c 2018 |
| 300 | |
▼a 203 p. |
| 500 | |
▼a Source: Dissertation Abstracts International, Volume: 79-11(E), Section: B. |
| 500 | |
▼a Adviser: Jayendra Amamcharla. |
| 502 | 1 |
▼a Thesis (Ph.D.)--Kansas State University, 2018. |
| 520 | |
▼a Lactose is commercially produced from whey, whey permeate, or milk permeate as alpha-lactose monohydrate in crystalline form. Focused Beam Reflectance Measurement (FBRM) as a potential tool for in situ monitoring of lactose crystallization at co |
| 520 | |
▼a In chapters 5 and 6, calcium-reduced milk protein concentrates (MPCs) were used as an ingredient to improve the stability of high-protein dairy beverages. Heat stability increased significantly (P>0.05) in 8% protein solutions made from 20% calc |
| 590 | |
▼a School code: 0100. |
| 650 | 4 |
▼a Food science. |
| 690 | |
▼a 0359 |
| 710 | 20 |
▼a Kansas State University.
▼b Food Science Program. |
| 773 | 0 |
▼t Dissertation Abstracts International
▼g 79-11B(E). |
| 773 | |
▼t Dissertation Abstract International |
| 790 | |
▼a 0100 |
| 791 | |
▼a Ph.D. |
| 792 | |
▼a 2018 |
| 793 | |
▼a English |
| 856 | 40 |
▼u http://www.riss.kr/pdu/ddodLink.do?id=T14997751
▼n KERIS |
| 980 | |
▼a 201812
▼f 2019 |
| 990 | |
▼a 관리자 |