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This study deals with the syneresis of curd. Rennet gels are primarily considered; some comparisons with acid milk gels are given.After curdling the milk, the curd tends to shrink; in other words, the network of aggregated paracasein micelles (PCM) w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::f01545502e0b8c778d08cd962060971b
Autor:
van Dijk, H.J.M.
This study deals with the syneresis of curd. Rennet gels are primarily considered; some comparisons with acid milk gels are given.After curdling the milk, the curd tends to shrink; in other words, the network of aggregated paracasein micelles (PCM) w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1b485b39da387378f405e08f1ea4960a
https://research.wur.nl/en/publications/syneresis-of-curd
https://research.wur.nl/en/publications/syneresis-of-curd