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                                       Details for article 20 of 36 found articles
 
 
  Gelation Mechanism of Milk as Influenced by Temperature and pH; Studied by the Use of Transglutaminase Cross-Linked Casein Micelles
 
 
Title: Gelation Mechanism of Milk as Influenced by Temperature and pH; Studied by the Use of Transglutaminase Cross-Linked Casein Micelles
Author: Vasbinder, A.J.
Rollema, H.S.
Bot, A.
de Kruif, C.G.
Appeared in: Journal of dairy science
Paging: Volume 86 (2003) nr. 5 pages 8 p.
Year: 2003
Contents:
Publisher: American Dairy Science Association
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 20 of 36 found articles
 
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