Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking: production of processed cheeses

✍ Scribed by F. ZUBER; D. MÉGARD; J. C. CHEFTEL

• Book ID: 108811821
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 983 KB
• Volume: 22
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.1987.tb00529.x