Heat-Induced Milk Gels. II. Preparation of Gels and Measurement of Firmness
Open Access
- 1 February 1971
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 54 (2), 178-181
- https://doi.org/10.3168/jds.s0022-0302(71)85808-3
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Factors Affecting the Ellman Determination of Sulfhydryl Groups in Skimmilk Powder and GelsJournal of Dairy Science, 1970
- FOOD TEXTURE MEASUREMENTS WITH THE PENETRATION METHODJournal of Texture Studies, 1969
- Measure of Shear and Compression Components of Puncture TestsJournal of Food Science, 1966
- Modification of the Curd Firmness Test for Cottage CheeseJournal of Dairy Science, 1966
- Effect of Changes in Sulfur Compounds on Stability and Gelation of Caseins and of Sterile Concentrated MilkJournal of Dairy Science, 1965
- Some aspects of the rheology of milk gelBritish Journal of Applied Physics, 1959