Interactions of milk proteins with low and high acyl...

Food Hydrocolloids 2016 / 10 Vol. 60

Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk

Buldo, Patrizia, Benfeldt, Connie, Carey, Juan Pablo, Folkenberg, Ditte Marie, Jensen, Hanne Bak, Sieuwerts, Sander, Vlachvei, Kalliopi, Ipsen, Richard
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Volume:
60
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.03.041
Date:
October, 2016
File:
PDF, 1.94 MB
english, 2016
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