✦ LIBER ✦
Sol gel transitions during acid gelation of milk containing modified waxy maize starch. Differences between chemical and bacterial acidification measured using rheological and spectroscopic techniques
✍ Scribed by Zohra Azim; Milena Corredig; Max Koxholt; Marcela Alexander
- Book ID
- 116540548
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 757 KB
- Volume
- 20
- Category
- Article
- ISSN
- 0958-6946
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