Certain features of electrophysical processing of whey

dc.contributor.author	BOLOGA, M.
dc.contributor.author	PALADII, I.
dc.contributor.author	STEPURINA, T.
dc.contributor.author	ILIASENCO, O.
dc.contributor.author	BIRCA, A.
dc.contributor.author	POLICARPOV, A.
dc.contributor.author	VRABIE, V.
dc.contributor.author	GONCEARUC, V.
dc.contributor.author	SPRINCEAN, C.
dc.contributor.author	VRABIE, E.
dc.date.accessioned	2019-11-14T13:06:54Z
dc.date.available	2019-11-14T13:06:54Z
dc.date.issued	2016
dc.identifier.citation	BOLOGA, M., PALADII, I., STEPURINA, T. et al. Certain features of electrophysical processing of whey. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 27-31. ISBN 978-9975-87-138-9.
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6849
dc.description.abstract	The objects of study were three types of whey electrophysically processed under various regimes. The protein content of each type of whey influences the obtaining of protein-mineral concentrates with different solid shear, protein and mineral composition.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	electrophysical processing	en_US
dc.subject	energy consumption	en_US
dc.subject	level of protein isolation	en_US
dc.title	Certain features of electrophysical processing of whey	en_US
dc.type	Article	en_US