Effect of the Coagulation Bath Composition on the...

Molecular Nutrition & Food Research 1978 Vol. 22; Iss. 7

Effect of the Coagulation Bath Composition on the Spinnability of Casein Solutions

A. P. Dmitrienko, E. P. Varfolomeeva, V. Ya. Grinberg, Dr. V. B. Tolstoguzov
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Volume:
22
Year:
1978
Language:
english
Pages:
10
DOI:
10.1002/food.19780220704
File:
PDF, 490 KB
english, 1978
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