Work

Rheological properties of rennet-induced skim milk gels. 4. The effect of pH and NaCl.

Year: 1989

Type: other

Source: Socio-Environmental Systems Modeling

Authors: P. Zoon, T. van Vliet, P. Walstra

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2129596036

Cites:

Cited by: 64

Related to: 10