1. The significance of calcium in the syneresis of rennet-casein gels;Aiyar,1970
2. Influence of storage of milk on casein distribution between the miccllar and soluble phases and its relationship to cheese-making parameters;Ali;J. Dairy Res.,1980
3. A method for following the syneresis of the rennet coagulum in milk;Beeby;Aust. J. Dairy Technol.,1959
4. Syneresis of milk and caseinate solutions;Cheeseman,1962
5. The influence of agents binding sulfhydryl on the shrinkage of coagulum;Christ;Milchwissenschaft,1956