Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk

Research output: Contribution to journalJournal article

Original languageEnglish
JournalInternational Dairy Journal
Volume17
Issue number9
Pages (from-to)1053-1062
Number of pages10
ISSN0958-6946
DOIs
Publication statusPublished - 2007

ID: 8080598