A new continuous process for gel formation from concentrated milk protein dispersions
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Author
Date
2004Type
- Doctoral Thesis
ETH Bibliography
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Permanent link
https://doi.org/10.3929/ethz-a-004878018Publication status
publishedExternal links
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Journal / series
Food process engineeringVolume
Publisher
Laboratorium für Lebensmittelverfahrenstechnik (LMVT), Eidgenössische Technische Hochschule (ETH) ZürichSubject
MILCHPROTEINE + PROTEINGEHALT DER MILCH (MILCHPRODUKTION); CONTINUOUS PROCESSES (CHEMICAL ENGINEERING); GELATINIZATION (COLLOID CHEMISTRY); MILK PROTEINS + PROTEIN CONTENT OF MILK (DAIRYING); KONTINUIERLICHE VERFAHREN (CHEMISCHE VERFAHRENSTECHNIK); CHYMOSIN (ENZYME); CHYMOSIN (ENZYMES); GELIERUNG (KOLLOIDCHEMIE)Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)
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ETH Bibliography
yes
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