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Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties

✍ Scribed by J.A. Lucey; T. van Vliet; K. Grolle; T. Geurts; P. Walstra

Book ID: 117653428
Publisher: Elsevier Science
Year: 1997
Tongue: English
Weight: 886 KB
Volume: 7
Category: Article
ISSN: 0958-6946
DOI: 10.1016/s0958-6946(97)00027-7

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