Old Web
English
Sign In
Acemap
>
Paper
>
Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion
Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion
2020
R. Gopirajah
Poonam Singha
Sumera Javad
Syed S. H. Rizvi
Keywords:
Milk protein concentrate
Extrusion
Food science
Chemistry
Chemical engineering
Supercritical fluid
Correction
Source
Cite
Save
Machine Reading By IdeaReader
29
References
7
Citations
NaN
KQI
[]