%0 Journal Article
%T Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking: production of processed cheeses
%A ZUBER, F.
%A MÉGARD, D.
%A CHEFTEL, J. C.
%J International Journal of Food Science & Technology
%V 22
%N 6
%@ 0950-5423
%D 1987-12-01
%I Wiley Subscription Services, Inc., A Wiley Company
%~ DeepDyve