Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature
Author:
Funder
USDA Cooperative State Research
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference24 articles.
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5. Casein micelles as hard spheres: Limitations of the model in acidified gel formation. Colloids and Surfaces A: Physicochem;Horne;Eng. Aspects,2003
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