Acid skim milk gels: The gelation process as affected by preheating pH

International Dairy Journal - Tập 18 - Trang 574-584 - 2008
Catriona M.M. Lakemond1, Ton van Vliet1,2
1Agrotechnology and Food Sciences Group, Laboratory of Food Physics, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
2Wageningen Centre for Food Sciences, Wageningen, The Netherlands

Tài liệu tham khảo

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