Rheological properties of acidified gels of skim milk from cows selected for high or low milk fat concentration
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference28 articles.
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3. Studies on rheological properties of stirred milk gels made from milk with defined genetic variants of κ-casein and β-lactoglobulin;Allmere;International Dairy Journal,1998
4. Rheology of buildup, breakdown, and rebodying of acid casein gels;Arshad;Journal of Dairy Science,1993
5. Fast protein liquid chromatography (FPLC) of bovine caseins;Barrefors;Milchwissenschaft,1985
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