Effect of calcium-sequestering salts and heat treatment on the rheological and textural properties of acid gels from blends of skimmed buffalo and bovine milk
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
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4. Rheological properties of acid gels prepared from heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2004
5. Official Methods of Analysis,2002
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