Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties
- 1 June 1997
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 7 (6-7) , 389-397
- https://doi.org/10.1016/s0958-6946(97)00028-9
Abstract
No abstract availableKeywords
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