The impact of calcium sequestration on the material and structural properties of acid milk gels and corresponding cream cheeses
Year: 2024
Type: article
DOI: 10.1111/ijfs.17523
Institutions: Fonterra (New Zealand), Massey University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Funder: Fonterra Co-Operative Group
OpenAlex ID: W4402750339