Further processing options
Investigating cold gelation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making
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Journal Title: | Journal of Dairy Science |
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Authors and Corporations: | , , |
In: | Journal of Dairy Science, 99, 2016, 7, p. 5132-5143 |
Type of Resource: | E-Article |
Language: | English |
published: |
American Dairy Science Association
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Subjects: |