A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone

✍ Scribed by J.A Lucey; M Tamehana; H Singh; P.A Munro

• Book ID: 117672657
• Publisher: Elsevier Science
• Year: 1998
• Tongue: English
• Weight: 258 KB
• Volume: 31
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/s0963-9969(98)00075-1