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A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone

LUCEY, J.-A. ; TAMEHANA, M. ; SINGH, H. ; MUNRO, P.-A.

1998
Elsevier Amsterdam (NLD)

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.2303

Published in: Food Research International: vol. 31 (no 2), pp. 147-155

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