Hydrodynamic cavitation coupled with thermal treatment for reducing counts of B. coagulans in skim milk concentrate

Published 2020 View Full Article

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Title
Hydrodynamic cavitation coupled with thermal treatment for reducing counts of B. coagulans in skim milk concentrate
Authors
Keywords
Hydrodynamic cavitation, Skim milk concentrate, Bacillus coagulans, Process development
Journal
JOURNAL OF FOOD ENGINEERING
Volume -, Issue -, Pages 110382
Publisher
Elsevier BV
Online
2020-10-21
DOI
10.1016/j.jfoodeng.2020.110382

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