Acid and rennet-induced coagulation behavior of casein micelles with modified structure
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference109 articles.
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3. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin;Anema;LWT – Food Science and Technology,2007
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5. Rennet-induced aggregation of heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2011
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