Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype
Daniloski, Davor | McCarthy, Noel A | Gazi, Inge | Vasiljevic, Todor
Ключевые слова АГРОВОК
Библиографическая информация
Издатель
Elsevier B.V.
Другие темы
Institute for sustainable industries and liveable cities; Glucono-δ-lactone; Gel structure; Β-casein; 3006 food sciences; Polymorphic structure; College of health and biomedicine
Тип
Journal Article; Journal Article; Journal Part
2024-09-05
2026-02-03
Dublin Core
Поставщик данных
Эту запись предоставил Victoria University
Ссылки
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