Gelation Mechanism of Milk as Influenced by Temperature and pH; Studied by the Use of Transglutaminase Cross-Linked Casein Micelles.
| Autor: | vasbinder, A.J., Rollema, H.S., Bot, A., de Kruif, C.G. |
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| Zdroj: | Journal of Dairy Science. May2003, Vol. 86 Issue 5, p1556. 8p. 2 Diagrams, 1 Chart, 2 Graphs. |
| Databáze: | Business Source Ultimate |
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