Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk
- 1 August 1999
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 9 (8) , 537-545
- https://doi.org/10.1016/s0958-6946(99)00123-5
Abstract
No abstract availableKeywords
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