Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification
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Title
Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification
Authors
Keywords
Natural milk calcium, Milk protein, Physicochemical characteristics, Goat milk products
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 153, Issue -, Pages 112535
Publisher
Elsevier BV
Online
2021-09-28
DOI
10.1016/j.lwt.2021.112535
References
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