Effect of a CO2-acidification cycle on physicochemical and acid gelation properties of skim milk reconstituted with added pectin
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference25 articles.
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3. Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt;Everett;International Dairy Journal,2005
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5. Effect of pH on rennet clotting properties of CO2-acidified skim milk;Guillaume;International Dairy Journal,2004
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