Effect of temperature and rate of acidification on the rheological properties of acid skim milk gels

Journal of Food Processing and Preservation

Volumn 32, Issue 6, 2008, Pages 1016-1033

  Anema, Skelte G ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 57049122325     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00230.x     Document Type: Article

References (27)

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