RHEOLOGY OF MILK GELS FORMED BY MILK-CLOTTING ENZYMES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12575.x/fullpdf
Reference24 articles.
1. The Second Phase of Rennet Coagulation
2. Continuous coagulation of milk using immobilized enzymes in a fluidized-bed reactor
3. Secondary Phase and Mechanism of Enzymic Milk Coagulation
4. Stability characteristics of pepsin immobilized on protein-coated glass used for continous milk coagulation
5. RHEOLOGICAL ANALYSIS OF CURD FORMATION
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