4088 ⎘
Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres Texturising casein using coagulation from or in a bath
EDIBLE FIBER
#2MILK-PROTEIN BASED MEAT SUBSTITUTE
#3MILK-PROTEIN BASED MEAT SUBSTITUTE
#4MILK-PROTEIN BASED MEAT SUBSTITUTE
#5MICELLE AND MICELLE-LIKE COMPOSITIONS AND RELATED METHODS
#6DAIRY-LIKE COMPOSITIONS AND RELATED METHODS
#7PROCESS FOR THE PREPARATION OF A FIBROUS PRODUCT
#8PROCESS FOR THE PREPARATION OF A FIBROUS PRODUCT
#9EDIBLE FIBER