%0 Journal Article
%T The study of the modified flocculants properties for whey components isolation
%A Ulrikh, E.V.
%K Flocculant, modification, macromolecular properties, swelling, viscosity, light absorption, molecular weight volume
%J Food Processing: Techniques and Technology
%D 2018
%N 48
%P 11
%I Kemerovo State University