Modeling of Isothermal Diffusion of Whey Components from Small Curd Cottage Cheese During Washing
- 1 January 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (1) , 84-88
- https://doi.org/10.1111/j.1365-2621.1982.tb11033.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- INSTRUMENT FOR TEXTURE OF SMALL CURD COTTAGE CHEESE AND COMPARISON TO SENSORY EVALUATIONJournal of Food Science, 1980
- Electron Microscopic Studies of Casein Micelles and Curd Microstructure in Cottage CheeseJournal of Dairy Science, 1980
- Diffusion of grouped multicomponent mixtures in uniform and nonuniform mediaAIChE Journal, 1975
- Predicting the Relationship Between Unfrozen Water Fraction and Temperature During Food Freezing Using Freezing Point DepressionTransactions of the ASAE, 1974