Effect of temperature of milk acidification on rennet gel properties

Journal of Food Science

Volumn 65, Issue 4, 2000, Pages 630-634

  Renault, C ^a   Gastaldi, E ^a   Cuq, J L ^a   Tarodo De La Fuente, B ^a  

^a NONE

Author keywords

Micellar calcium phosphate (MCP); PH; Rennet milk gel; Rheology; Temperature

Indexed keywords

EID: 0033852286     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb16063.x     Document Type: Article

References (21)

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