Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference76 articles.
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3. Role of colloidal calcium phosphate in the acid gelation properties of heated skim milk;Anema;Food Chemistry,2009
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5. Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk;Anema;Lebensmittel Wissenschaft Und Technologie Food Science and Technology,2000
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