The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder - Concepedia

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Publication | Open Access

The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder

DOI Full Paper Access

53

Citations

12

References

2009

Year

Romain Jeantet, Pierre Schuck, Thierry Six, Christophe André, Guillaume Delaplace

Dairy Science and Technology

Food ColloidRehydration TimeMicellar Casein PowderFood TechnologyRheologyFood EngineeringFood ProcessingSolid ConcentrationBiophysicsHealth Sciences

References

	Year	Citations

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