Milk protein gels
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Publisher
Elsevier
Reference153 articles.
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3. Application of transmission diffusive wave spectroscopy to the study of gelation of milk by acidification and rennet;Alexander;Colloids and Surfaces B: Biointerfaces,2004
4. Rheological properties of acid gels prepared from heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2004
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