Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan

✍ Scribed by Christophe Blecker; Jean-Michel Habib-Jiwan; Romdhane Karoui

• Book ID: 116484833
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 563 KB
• Volume: 135
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.06.035