Effect of genetic polymorphism of milk proteins on rheology of acid-induced milk gels

International Dairy Journal

Volumn 19, Issue 6-7, 2009, Pages 399-404

  Hallén, Elin ^a   Allmere, Toomas ^a   Lundén, Anne ^a   Andrén, Anders ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

COAGULATION PROPERTIES; COAGULATION TIME; CONCENTRATION OF; GENETIC POLYMORPHISMS; LACTOGLOBULIN; MILK GELS; MILK PROTEINS; MILK SAMPLES; POSITIVE EFFECTS; REVERSED-PHASE HPLC; RHEOLOGICAL PROPERTIES;

ACIDS; COAGULATION; GELATION; GELS; RHEOLOGY; SUGARS;

CONCENTRATION (PROCESS);

EID: 64249137778     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.08.005     Document Type: Article

References (22)

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