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Volumn 76, Issue 3, 2009, Pages 349-355

Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk

Author keywords

Fat globule membrane; Microstructure; Rennet induced gelation; Rheology

Indexed keywords

CHYMOSIN; FAT; MILK PROTEIN; RENNET; WATER;

EID: 70350459557     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S002202990900418X     Document Type: Article
Times cited : (13)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.