Open Access
IUFoST World Congress
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, Germany
First page of the article