Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties
- 31 July 1997
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 7 (6-7) , 381-388
- https://doi.org/10.1016/s0958-6946(97)00027-7
Abstract
No abstract availableKeywords
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