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Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk

2024

All 3 versions

Ahmadi, Elaheh | Vasiljevic, Todor | Huppertz, Thom

AGROVOC Keywords
rheology skim milk
Bibliographic information
Publisher
MDPI
Other Subjects
Institute for sustainable industries and liveable cities; Ph adjustment; Acid gelation; 3106 industrial biotechnology; 3006 food sciences; Micellar calcium phosphate
Language
English
Format
text
License
http://creativecommons.org/licenses/by/4.0/
Type
Journal Article; Journal Article; Journal Part
2024-12-19
2026-02-03
Dublin Core
Data Provider

This bibliographic record has been provided by Victoria University

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Links
DOI https://vuir.vu.edu.au/48956/ https://vuir.vu.edu.au/48956/1/Influence%20of%20Heating%20Temperature%20and%20pH%20on%20Acid%20Gelation%20of%20Micellar%20Calcium%20Phosphate-Adjusted%20Skim%20Milk.pdf https://orcid.org/0000-0003-1395-7349> https://orcid.org/0000-0003-4142-9359>
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