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oai:www.ideals.illinois.edu:2142/83730 2023-07-11 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Jimenez-Flores, Rafael Echeverry-Bustamante, Ingrid Xiomara 2015-09-25T21:10:14Z 2015-09-25T21:10:14Z 10000-01-01 1998 1998 Treatment of dairy creams with the silicate adsorbents showed that differences in functional properties of the creams could be obtained by selective interaction of the silicates with some of the cream components. The modified creams were successfully used in the manufacture of low-fat dairy spreads and their textural and rheological properties demonstrated that treatment with the different types of silicates were responsible for their characteristics. Made available in DSpace on 2015-09-25T21:10:14Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 9904439.pdf: 9371427 bytes, checksum: 9ab926549d4957f83423154b0fc31f97 (MD5) Previous issue date: 1998 Embargo set by: Seth Robbins for item 85011 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs U of I Only 205 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1998. http://hdl.handle.net/2142/83730 (MiAaPQ)AAI9904439 eng Agriculture, Food Science and Technology Modification of Milk Fat Globule Membrane Composition by Selective Adsorption and Its Effect in Functionality text Food Science and Human Nutrition Food Science and Human Nutrition University of Illinois at Urbana-Champaign Dissertation Ph.D.