Texture studies on edible protein fibres produced by a wet spinning technique. I. Fibres produced from casein and carrageenan
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb00843.x/fullpdf
Reference25 articles.
1. Atkinson , W.T. 1969 U.S. Pat.
2. Boyer , R.A. 1954 U.S. Pat.
3. Burke , C.S. 1971 Textured Vegetable Proteins II. Survey of the U.K. and U.S. Patent Literature . BFMIRA, Leatherhead, Surrey
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