Toward an integrated modeling of the dairy product transformations, a review of the existing mathematical models

Author:

Foucquier J.,Chantoiseau E.,Le Feunteun S.,Flick D.,Gaucel S.,Perrot N.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference73 articles.

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3. Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks;Baudrit;Journal of Food Engineering,2010

4. On the fractal nature of the structure of acid casein gels;Bremer;Colloids and Surfaces,1990

5. Theoretical and experimental-study of the fractal nature of the structure of casein gels;Bremer;Journal of the Chemical Society-Faraday Transactions I,1989

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