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On the influence of non-enzymatic crosslinking of caseins on the gel strength of yoghurt

✍ Scribed by Lauber, S. ;Klostermeyer, H. ;Henle, Th.

Publisher: John Wiley and Sons
Year: 2001
Tongue: English
Weight: 66 KB
Volume: 45
Category: Article
ISSN: 0027-769X
DOI: 10.1002/1521-3803(20010601)45:3<215::aid-food215>3.0.co;2-1

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