Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet-Reference-Cited by-同舟云学术

Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet

Published:2018-06 Issue:6 Volume:101 Page:4869-4878
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Li Z.,Scott K.,Otter D.,Zhou P.,Hemar Y.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

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