Heat-Induced Milk Gels. VI. Effect of Temperature on Firmness in Comparison with Some Common Food Gels
Open Access
- 1 August 1973
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 56 (8), 998-1003
- https://doi.org/10.3168/jds.s0022-0302(73)85296-8
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Milk Gel Structure. I. Application of Scanning Electron Microscopy to Milk and Other Food GelsJournal of Dairy Science, 1973
- Heat-Induced Milk Gels. V. Some Chemical Factors Influencing the FirmnessJournal of Dairy Science, 1972
- Heat-Induced Milk Gels. III. Physical Factors Influencing the FirmnessJournal of Dairy Science, 1971
- Heat-Induced Milk Gels. II. Preparation of Gels and Measurement of FirmnessJournal of Dairy Science, 1971
- Preparation of κ-Casein by Gel FiltrationJournal of Dairy Science, 1968