✦ LIBER ✦

EFFECT OF TEMPERATURE AND RATE OF ACIDIFICATION ON THE RHEOLOGICAL PROPERTIES OF ACID SKIM MILK GELS

✍ Scribed by SKELTE G. ANEMA

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of individual whey proteins on th

✍ Johanna F. Graveland-Bikker; Skelte G. Anema 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 178 KB

Transglutaminase: effect on rheological

✍ M. Færgemand; K.B. Qvist 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 961 KB

Rheological properties of acid gels prep

✍ Skelte G. Anema; Sabine Lauber; Siew Kim Lee; Thomas Henle; Henning Klostermeyer 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 190 KB

Effect of Temperature of Milk Acidificat

✍ C. Renault; E. Gastaldi; J.L. Cuq; B. Tarodo De La Fuente 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 142 KB

Rheological Properties of Chymosin-Induc

✍ J. J. Renner-Nantz; C. F. Shoemaker 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 406 KB

Effect of pH adjustment at heating on th

✍ H.E. Oh; M. Wong; D.N. Pinder; Y. Hemar; S.G. Anema 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 731 KB