Hasil Pencarian - A. Doyen

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  1. 1
    Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk

    Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk oleh S. Touhami, A. Marciniak, A. Doyen, G. Brisson

    Diterbitkan 2022-04-01
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  2. 2
    Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk

    Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk oleh L. Krebs, Y. Pouliot, A. Doyen, K. Venema, G. Brisson

    Diterbitkan 2023-03-01
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  3. 3
    Erratum to “The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite” (J. Dairy Sci. 107:4235–4247)

    Erratum to “The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite” (J. Dairy Sci. 107:4235–4247) oleh J. Lung, A. Doyen, G. Remondetto, Y. Pouliot, G. Brisson

    Diterbitkan 2024-10-01
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  4. 4
    The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite

    The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite oleh J. Lung, A. Doyen, G. Remondetto, Y. Pouliot, G. Brisson

    Diterbitkan 2024-07-01
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