Studies on Rheological Properties of Stirred Milk Gels Made from Milk with Defined Genetic Variants of κ-Casein and β-Lactoglobulin

✍ Scribed by Toomas; Anders Andrén; Magnus Lindersson; Lennart Björck

• Book ID: 117653656
• Publisher: Elsevier Science
• Year: 1998
• Tongue: English
• Weight: 376 KB
• Volume: 8
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(99)00012-6