NDLI: EFFECT OF TEMPERATURE AND RATE OF ACIDIFICATION ON THE RHEOLOGICAL PROPERTIES OF ACID SKIM MILK GELS

Content Provider	Scilit
Author	Anema, Skelte G.
Copyright Year	2008
Description	Journal: Journal of Food Processing and Preservation
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2008.00230.x/pdf
Ending Page	1033
Page Count	18
Starting Page	1016
ISSN	01458892
e-ISSN	17454549
DOI	10.1111/j.1745-4549.2008.00230.x
Journal	Journal of Food Processing and Preservation
Issue Number	6
Volume Number	32
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2008-12-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Processing and Preservation Agriculture and Animal Production Food Science and Technology
Content Type	Text
Resource Type	Article
Subject	Chemistry Chemical Engineering Food Science

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EFFECT OF TEMPERATURE AND RATE OF ACIDIFICATION ON THE RHEOLOGICAL PROPERTIES OF ACID SKIM MILK GELS