Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time. Cottage cheese-type gels - Concepedia

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Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time. Cottage cheese-type gels

21

Citations

7

References

2005

Year

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

International Dairy Journal

Biopolymer GelBiomanufacturingGelation TimeCheese-type GelsBiochemical EngineeringCutting TimeFood TechnologyFood EngineeringFood ProcessingMedicineBiophysicsChromatographyHealth Sciences

References

	Year	Citations

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