Search Results for: Whey
form) 11,289.15 04029900: sweetened milk and cream (excl. in solid form) 11,289.15 0403: buttermilk, curdled milk and cream, yogurt, etc 470,595.26 040390: buttermilk, curdled milk and cream, etc (excl. yogurt) 470,595.26 04039000: buttermilk, curded milk and cream.., excl. yogurt 470,595.26 0404: whey
form) 11,289.15 04029900: sweetened milk and cream (excl. in solid form) 11,289.15 0403: buttermilk, curdled milk and cream, yogurt, etc 470,595.26 040390: buttermilk, curdled milk and cream, etc (excl. yogurt) 470,595.26 04039000: buttermilk, curded milk and cream.., excl. yogurt 470,595.26 0404: whey...
http://epb.portal.gov.bd/sites/default/files/files/epb.portal.gov.bd/epb_export_data/9e4b9d12_43fb_4a18_9bc1_668ad971b545/ad1770a1b5cde528fbaae7e500ef324a.xlsx
=<2.5kg 51,803.64 0403: buttermilk, curdled milk and cream, yogurt, etc 375,294.02 040390: buttermilk, curdled milk and cream, etc (excl. yogurt) 375,294.02 04039000: buttermilk, curded milk and cream.., excl. yogurt 375,294.02 0404: whey and other natural milk constituents, nes 50,419.25 040490:
=<2.5kg 51,803.64 0403: buttermilk, curdled milk and cream, yogurt, etc 375,294.02 040390: buttermilk, curdled milk and cream, etc (excl. yogurt) 375,294.02 04039000: buttermilk, curded milk and cream.., excl. yogurt 375,294.02 0404: whey and other natural milk constituents, nes 50,419.25 040490:...
http://epb.portal.gov.bd/sites/default/files/files/epb.portal.gov.bd/epb_export_data/e0a932f7_9968_41ee_9e03_e5e5aa7ec29c/f23c9efe1ee07b8121fa76c1cc16c115.xlsx
properties of carrageenans extracted from different red algae species cultivated in cam ranh bay, vietnam. journal of applied phycology, - . gireeshkumar balakrishnan, bach t. nguyen, christophe schmitt, taco nicolai, christophe chassenieux ( ). heat-set emulsion gels of casein micelles in mixtures with whey
protein isolate. food hydrocolloids, , - . . bach t. nguyen, taco nicolai, christophe chassenieux, christophe schmitt ( ). effect of the ph and nacl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating. food hydrocolloids. stt họ và tên giảng viên...
http://ntu.edu.vn/Portals/0/CongkhaiTT09/TT%2036/NH%202019-2020/Ke%20khai%20So%20luoc%20ly%20lich%20Giang%20vien%20-V4_opt.pdf