Rheology of acid skim milk gels

被引：9

作者：

Lakemond, CMM ^{[1
]}

van Vliet, T ^{[1
]}

机构：

[1] Univ Wageningen & Res Ctr, Dept Agrotechnol & Food Sci, Lab Food Phys, NL-6700 EV Wageningen, Netherlands

来源：

Food Colloids: Interactions, Microstructure and Processing | 2005年 / 298期

关键词：

D O I：

10.1039/9781847552389-00026

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

引用

页码：26 / 36

页数：11

共 37 条

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