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USE AND PROPERTIES OF NON‐FAT DRY MILK SOLIDS IN FOOD PREPARATION. I. EFFECT ON VISCOSITY AND GEL STRENGTH 1
Author(s) -
MORSE LURA M.,
DAVIS DOROTHY S.,
JACK E. L.
Publication year - 1950
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1950.tb16467.x
Subject(s) - morse code , dairy industry , citation , family and consumer science , agricultural economics , library science , economics , food science , mathematics , engineering , chemistry , computer science , telecommunications , mathematics education