Emulsifying and foaming properties of sodium caseinate obtained from extrusion process
1993
Britten, M. (Food Research and Development Centre, Quebec (Canada)) | Bastrash, S. | Fortin, J. | Fichtali, J.
AGROVOC Keywords
Bibliographic information
Milchwissenschaft (Germany)
Volume
48
Issue
6
ISSN
0026-3788
Pagination
pp. 303-306
Other Subjects
Lait ecreme en poudre; Mousse/ durete; Propiedades fisico-quimicas; Caseinate; Caseinatos; Espumacion; Propriete physicochimique; Foams/ firmness; Espuma/ dureza; Emulsificacion
Language
English
Note
5 ill., 1 table; 13 ref. Summaries (En, De)
Type
Summary
1993-08-15
AGRIS AP
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