Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment

Journal of Food Science

Volumn 63, Issue 4, 1998, Pages 660-664

  Lucey, J A ^a   Munro, P A ^a   Singh, H ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Acid milk gelation; Homogenization; Microstructure; Rheology

Indexed keywords

EID: 0032433617     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15807.x     Document Type: Article

References (37)

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