Microstructure, permeability and appearance of acid gels made from heated skim milk
- 1 April 1998
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 12 (2) , 159-165
- https://doi.org/10.1016/s0268-005x(98)00012-5
Abstract
No abstract availableKeywords
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