Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties
- Olivares, M.L.
- Costabel, L.M.
- Zorrilla, S.E.
- de Vicente, J.
Zeitschrift:
Food Hydrocolloids
ISSN: 0268-005X
Datum der Publikation: 2022
Ausgabe: 124
Art: Artikel