Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-δ-lactone

✍ Scribed by F. Martin; N. Cayot; A. Marin; L. Journaux; P. Cayot; P. Gervais; R. Cachon

• Book ID: 119933403
• Publisher: American Dairy Science Association
• Year: 2009
• Tongue: English
• Weight: 600 KB
• Volume: 92
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2009-2491