TY  JOUR
TI  The study of the modified flocculants properties for whey components isolation
KW  Flocculant
KW  modification
KW  macromolecular properties
KW  swelling
KW  viscosity
KW  light absorption
KW  molecular weight volume
JO  Food Processing: Techniques and Technology
AU  Ulrikh, E.V.
PY  2018
IS  48
PB  Kemerovo State University