Work

The significance of calcium in the syneresis of rennet-casein gels.

Year: 1970

Type: article

Source: XVIII International Dairy Congress, Sydney

Authors: K. R. Aiyar, G. M. Wallace

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W340346286

FWCI:

Cites:

Cited by: 6

Related to: 10