Article

Properties of acid casein gels made by acidification with glucono-teta-lactone. 2. Syneresis, permeability and microstructural properties

LUCEY, J.-A. ; VAN VLIET, T. ; GROLLE, K. ; WALSTRA, P.

1997
Elsevier London (GBR)

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.805

Published in: International Dairy Journal: vol. 7 (no 6-7), pp. 389-397

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 Record created 2018-02-09, last modified 2018-02-09


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