Rheological Behavior of Casein Micelles and Reconstituted...

Food Science and Technology International Tokyo 1996 Vol. 2; Iss. 2

Rheological Behavior of Casein Micelles and Reconstituted Skim Milk Gels: The Effect of Temperature on Gelation Induced by Rennet.

PARK, Sun-Young, NIKI, Ryoya, NAKAMURA, Kunio
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Volume:
2
Year:
1996
Language:
english
Journal:
Food Science and Technology International, Tokyo
DOI:
10.3136/fsti9596t9798.2.103
File:
PDF, 645 KB
english, 1996
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