The use of dairy whey in the preparation of fresh and fermented soymilk products: prliminary investigations

M.J.R. Nout, A. Williams

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Original languageEnglish
    Title of host publicationResearch in food science and Nutrition, vol. 1, The Production, Preservation and processing of food
    EditorsJ.V. McLoughlin, B.M. McKenna
    Place of PublicationDublin
    PublisherBoole Press
    Pages135-136
    Publication statusPublished - 1983

    Cite this

    Nout, M. J. R., & Williams, A. (1983). The use of dairy whey in the preparation of fresh and fermented soymilk products: prliminary investigations. In J. V. McLoughlin, & B. M. McKenna (Eds.), Research in food science and Nutrition, vol. 1, The Production, Preservation and processing of food (pp. 135-136). Dublin: Boole Press.