Properties of milk protein gels formed by phosphates

Journal of Dairy Science

Volumn 90, Issue 10, 2007, Pages 4524-4531

  Mizuno, R ^a   Lucey, J A ^b  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Casein; Emulsifying salt; Gelation

Indexed keywords

EID: 35748985561     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0229     Document Type: Article

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