메뉴 건너뛰기




Volumn 65, Issue 2, 2010, Pages 151-154

The effect of calcium removal from milk on casein micelle stability and structure

Author keywords

[No Author keywords available]

Indexed keywords


EID: 77951720232     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (15)

References (11)
  • 1
    • 0010035011 scopus 로고
    • (Ed. P. Harris) Elsevier, London
    • Fox, P.F., MULVIHILL, D.M.: In Food Gels (Ed. P. Harris) Elsevier, London, 121-173(1990)
    • (1990) Food Gels , pp. 121-173
    • Fox, P.F.1    Mulvihill, D.M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.