USE AND PROPERTIES OF NON-FAT DRY MILK SOLIDS IN FOOD PREPARATION. I. EFFECT ON VISCOSITY AND GEL STRENGTH

✍ Scribed by LURA M. MORSE; DOROTHY S. DAVIS; E. L. JACK

• Book ID: 108790797
• Publisher: Institute of Food Technologists
• Year: 1950
• Tongue: English
• Weight: 647 KB
• Volume: 15
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1950.tb16467.x