Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking: production of processed cheeses
F. ZUBER, D. MÉGARD, J. C. CHEFTELVolume:
22
Year:
1987
Language:
english
Pages:
20
DOI:
10.1111/j.1365-2621.1987.tb00529.x
File:
PDF, 983 KB
english, 1987