The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems
Author:
Funder
Callaghan Innovation Research Ltd
Publisher
Elsevier BV
Subject
Food Science
Reference57 articles.
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3. Rheological properties of acid gels prepared from heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2004
4. Characterization of milk proteins in ultrafiltration permeate;Barbano;Journal of Dairy Science,1988
5. Rheological and sensory properties of yogurt from skim milk and ultrafiltered retentates;Biliaderis;International Dairy Journal,1992
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