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High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy

Sergio O Serna-Hernandez1, Zamantha Escobedo-Avellaneda1, Rebeca García-García1

  • 1Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Eugenio Garza Sada 2501, Monterrey 64700, NL, Mexico.

Foods (Basel, Switzerland)
|August 27, 2021
PubMed

Keywords:
dairy productsfunctional propertieshigh-pressure processingmilkphysicochemical properties

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