Texture and stabilizing bonds in pressure-induced, heat-induced and rennet-induced milk protein gels

Milchwissenschaft

Volumn 61, Issue 4, 2006, Pages 363-366

  Keim, S ^a,b   Kulozik, U ^c   Hinrichs, J ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b Fresenius Kabi Deutschland GmbH   (Germany)

^c TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

21 Milk gels (texture and bonds)

Indexed keywords

EID: 33750342482     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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