Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels - Concepedia

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Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels

71

Citations

22

References

2005

Year

M. Castillo, J.A. Lucey, T. Wang, F. A. Payne

International Dairy Journal

Gel MicrostructureBiopolymer GelFood PhysicCheese-type GelsSyneresis KineticsFood EngineeringSoft MatterBiophysics

References

	Year	Citations

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