Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin

International Dairy Journal

Volumn 13, Issue 2-3, 2003, Pages 123-134

  Famelart, Marie Hélène ^a   Tomazewski, Jérome ^a   Piot, Michel ^a   Pezennec, Stéphane ^a  

^a CEMAGREF   (France)

Author keywords

Acid gel; Heat treatment; Ovalbumin; Rheology; Yoghurt; lactoglobulin

Indexed keywords

EID: 0037217006     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00176-0     Document Type: Article

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