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Improved utilization of dairy proteins:

Van de Voort, F.R.

Improved utilization of dairy proteins: coextrusion of casein and wheat flour [Milk protein] - 1984 - Printed

ill. Includes references

English

ISSN: 0022-0302

Subjects--Topical Terms:
Flours and semolinas
Food additives
Food technology
Milk and cream
Proteins, amides and amino acids
Wheat triticum spp.

Dewey Class. No.: 85-103856

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Knowledge Center Catalog

Improved utilization of dairy proteins:

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Improved utilization of dairy proteins:

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org