Effect of milk solids concentration on the gels formed by the acidification of heated pH-adjusted skim milk

Published 2007 View Full Article

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Title
Effect of milk solids concentration on the gels formed by the acidification of heated pH-adjusted skim milk
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 108, Issue 1, Pages 110-118
Publisher
Elsevier BV
Online
2007-10-26
DOI
10.1016/j.foodchem.2007.10.051

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