Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2480-9.pdf
Reference40 articles.
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3. Bornaz S, Sahli A, Attalah A, Attia H (2009) Physicochemical characteristics and renneting properties of camels’ milk: a comparison with goats’, ewes’ and cows’ milks. Int J Dairy Technol 62:505–513
4. Dalgleish DG (1983) Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength. J Dairy Res 50:331–340
5. Davies DT, Law AJR (1980) Content and composition of protein in creamy milk in south-west Scotland. J Dairy Res 47:83–90
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