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: | In Journal of Dairy Science May 2003 86(5):1556-1563 |
| Databáze: | ScienceDirect |
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