Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk

Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 25, Issue 5, July 2011, Pages 928-934

Mandy Jacob, Stefan Nöbel, Doris Jaros, Harald Rohm,