How do smoothing conditions and storage time change syneresis, rheological and microstructural properties of nonfat stirred acid milk gel?
Author:
Funder
Fonds de recherche du Québec - Nature et technologies
Novalait Inc
MAPAQ
CRSNG
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference40 articles.
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5. Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses;Gilbert;Food Hydrocolloids,2020
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