Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Food Hydrocolloids |
Volume | 60 |
Pages (from-to) | 225-231 |
Number of pages | 7 |
ISSN | 0268-005X |
DOIs | |
Publication status | Published - 2016 |
- Low- high-acyl gellan, Milk protein, Acidified milk, Microstructure, Texture
Research areas
ID: 166661674