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Publikováno v:
In Molecular Immunology May 2021 133:53-62
Autor:
Andrews, Matthew V.
Flavor problems associated with the use of cheddar cheese whey in the formulation of ice cream and other food products were investigated. During spray drying of whey, which transforms bulky liquid whey into an easily transportable and storable powder
Externí odkaz:
http://hdl.handle.net/1957/27297