Dextran modulates physical properties of rennet‐induced milk gels

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)1407-1415
JournalInternational Journal of Food Science and Technology
Volume55
Publication statusPublished - 2019
Peer-reviewedYes

Keywords

Keywords

  • Dextran, hydrocolloids, microstructure, milk gel, rennet, rheology