Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference38 articles.
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5. pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins;Dalgleish;Journal of Dairy Research,1988
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