Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15807.x/fullpdf
Reference37 articles.
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2. The manufacture of set-type natural yoghurt containing different oils-2: Rheological properties and micro structure;Barrantes;Intern. Dairy J.,1996
3. Confocal scanning light microscopy in food research;Blonk;Food Res. Intern.,1993
4. Imaging Food Systems by Confocal Laser Scanning Microscopy
5. Formation, properties and fractal structure of particle gels;Bremer;Adv. Colloid Interface Sci.,1993
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