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Results: 1-10 |
Results: 10
EFFECTS OF MINERAL SALTS ON RENNETED MILK GELS
Authors: UDABAGE P AUGUSTIN MA MCKINNON IR
Citation: P. Udabage et al., EFFECTS OF MINERAL SALTS ON RENNETED MILK GELS, Australian Journal of Dairy Technology, 53(2), 1998, pp. 139-139
DEVELOPMENTS IN DAIRY INGREDIENTS
Authors: AUGUSTIN MA JAMESON GW
Citation: Ma. Augustin et Gw. Jameson, DEVELOPMENTS IN DAIRY INGREDIENTS, Food Australia, 49(10), 1997, pp. 449-451
EDTA-INDUCED DISSOCIATION OF CASEIN MICELLES AND ITS EFFECT ON FOAMING PROPERTIES OF MILK
Authors: WARD BR GODDARD SJ AUGUSTIN MA MCKINNON IR
Citation: Br. Ward et al., EDTA-INDUCED DISSOCIATION OF CASEIN MICELLES AND ITS EFFECT ON FOAMING PROPERTIES OF MILK, Journal of Dairy Research, 64(4), 1997, pp. 495-504
THE EFFECT OF MINERAL SALT ADDITION ON MOZZARELLA CHEESE-MAKING
Authors: CHENG LJ AUGUSTIN MA MCKINNON IR SUTHERLAND BJ
Citation: Lj. Cheng et al., THE EFFECT OF MINERAL SALT ADDITION ON MOZZARELLA CHEESE-MAKING, Australian Journal of Dairy Technology, 52(1), 1997, pp. 8-14
ANTIOXIDANT ACTIVITY OF A HEATED CASEIN-GLUCOSE MIXTURE IN FULL CREAMMILK POWDER
Authors: MCGOOKIN BJ AUGUSTIN MA
Citation: Bj. Mcgookin et Ma. Augustin, ANTIOXIDANT ACTIVITY OF A HEATED CASEIN-GLUCOSE MIXTURE IN FULL CREAMMILK POWDER, Australian Journal of Dairy Technology, 52(1), 1997, pp. 15-19
USE OF GLUCONO-DELTA-LACTONE IN THE MANUFACTURE OF YOGURT
Authors: FLY JA CLARKE PT DUPARQUET H TOYNE S AUGUSTIN MA
Citation: Ja. Fly et al., USE OF GLUCONO-DELTA-LACTONE IN THE MANUFACTURE OF YOGURT, Australian Journal of Dairy Technology, 52(1), 1997, pp. 20-23
DISTRIBUTION OF PROTEINS IN CONCENTRATED SKIM MILK RECONSTITUTED FROMLOW-HEAT AND HIGH-HEAT MILK POWDERS
Authors: WARD BR GODDARD SJ AUGUSTIN MA MCKINNON IR
Citation: Br. Ward et al., DISTRIBUTION OF PROTEINS IN CONCENTRATED SKIM MILK RECONSTITUTED FROMLOW-HEAT AND HIGH-HEAT MILK POWDERS, Journal of Dairy Research, 63(4), 1996, pp. 643-648
ELECTROACOUSTIC DETERMINATION OF SIZE AND ZETA-POTENTIAL OF CASEIN MICELLES IN SKIM MILK
Authors: WADE T BEATTIE JK ROWLANDS WN AUGUSTIN MA
Citation: T. Wade et al., ELECTROACOUSTIC DETERMINATION OF SIZE AND ZETA-POTENTIAL OF CASEIN MICELLES IN SKIM MILK, Journal of Dairy Research, 63(3), 1996, pp. 387-404
FORMATION OF ACID-HEAT-INDUCED SKIM MILK GELS IN THE PH RANGE 5-CENTER-DOT-0-5-CENTER-DOT-7 - EFFECT OF THE ADDITION OF SALTS AND CALCIUM CHELATING-AGENTS
Authors: GODDARD SJ AUGUSTIN MA
Citation: Sj. Goddard et Ma. Augustin, FORMATION OF ACID-HEAT-INDUCED SKIM MILK GELS IN THE PH RANGE 5-CENTER-DOT-0-5-CENTER-DOT-7 - EFFECT OF THE ADDITION OF SALTS AND CALCIUM CHELATING-AGENTS, Journal of Dairy Research, 62(3), 1995, pp. 491-500
INGREDIENTS FOR UHT FOODS
Authors: AUGUSTIN MA AITKEN B
Citation: Ma. Augustin et B. Aitken, INGREDIENTS FOR UHT FOODS, Food Australia, 45(5), 1993, pp. 232-234
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