Work

Formation and physical properties of acid milk gels: a review

Year: 1997

Type: article

Source: Food Research International

DOI: 10.1016/s0963-9969(98)00015-5

Authors: J.A. Lucey, H. Singh

Institution: Massey University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2069045065

FWCI: 7.126

Cites: 103

Cited by: 612

Related to: 10