Texturization of renneted casein-based gel particles by...

Texturization of renneted casein-based gel particles by sheet die extrusion: Mechanical properties and numerical analysis of flow characteristics

Kern, Christian, Scharfe, Markus, Hinrichs, Jörg
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
278
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2020.109938
Date:
August, 2020
File:
PDF, 2.27 MB
2020
Conversion to is in progress
Conversion to is failed