The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk

Published 2008 View Full Article

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Title
The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk
Authors
Keywords
-
Journal
COLLOIDS AND SURFACES B-BIOINTERFACES
Volume 68, Issue 2, Pages 154-162
Publisher
Elsevier BV
Online
2008-10-18
DOI
10.1016/j.colsurfb.2008.09.026

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