The Rôle of Surface-Active Constituents Involved in the Foaming of Milk and Certain Milk products. I. Milk Proteins
Authors:
- M.S. El-RafeyMEM.S. El-Rafey
- G.A. RichardsonGRG.A. Richardson
Open Access
- 1 January 1944
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 27 (1) , 1-18
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
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