Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060845 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060845
ulrich.kulozik@wzw.tum.de
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060845
Effects of Processing and Composition on the Structure Formation in Casein Based Food Systems
U. Kulozik, and S. Roeck Institute for Food Process Engineering and Dairy Technology, Technische Universitaet Muenchen, Weihenstephaner Berg 1, 85354 Freising, Germanyulrich.kulozik@wzw.tum.de
First page of the article
