Marcel Buhler
Nestlé
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Publication
Featured researches published by Marcel Buhler.
Nutrition Research | 1983
Marcel Buhler; Mats Olofsson
To obtain a pasteurized cheese in powder form which, after reconstitution, has the properties of Mozzarella, a colloidal lactic solution having protein/lactose and protein/calcium ratios at least about twice as high as those of natural milk and a pH of from 5.0 to 5.5 is prepared, the pH of the solution thus prepared is adjusted to between 6.3 and 6.4, the solution is pasteurized and its pH is returned to 5.0 to 5.5 before drying by spray-drying.
A process for the preparation of a purified protein hydrolysate. | 1980
Mats Olofsson; Marcel Buhler; Robert Dustan Wood
Archive | 1974
Marcel Buhler; Hans-Ueli Bohren; Theodore Hodel
Archive | 1979
Tomaso Sozzi; Alfred Schrenk; Marcel Buhler
Archive | 1982
Tomaso Sozzi; Marcel Buhler; Jaroslav Dasek
Method of producing an aqueous soya suspension. | 1977
Theodore Hodel; Marcel Buhler; Josef Rehacek
Archive | 1979
Marcel Buhler; Mats Olofsson; Pierre-Yves Fosseux
Archive | 1975
Marcel Buhler; Hans-Ueli Bohren; Theodore Hodel; Valentin Wenner
Archive | 1995
Marcel Buhler; Thang Ho Dac; Ulrich Zurcher
Revue de pathologie generale et de physiologie clinique | 1991
Marcel Buhler; Thang Ho Dac; Hugh Hose; Robert Dustan Wood
