KIT - Food Process Engineering - Research - Emulsification Technologies - AiF 14073 N: "Energy saving and sensitive homogenization of milk and its effects on the texture of milk products"

AiF 14073 N: "Energy saving and sensitive homogenization of milk and its effects on the texture of milk products"

contact:
Prof. Dr.-Ing. Heike P. Karbstein
funding:
AIF und FEI
startdate:
2005
enddate:
2007

links

Short report pdf-file (183 KB)