Formation, structural properties and rheology of acid-coagulated milk gels

Cheese: Chemistry, Physics and Microbiology

Volumn 1, Issue C, 2004, Pages 105-122

  Lucey, J A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957161091     PISSN: 1874558X     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S1874-558X(04)80064-2     Document Type: Chapter

References (102)

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