Enzymatic cross-linking of casein facilitates gel structure weakening induced by overacidification
Research output: Contribution to journal › Research article › Contributed › peer-review
Contributors
Details
Original language | English |
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Pages (from-to) | 261-268 |
Number of pages | 8 |
Journal | Food Biophysics |
Volume | 12 |
Publication status | Published - 2017 |
Peer-reviewed | Yes |
External IDs
Scopus | 85018852710 |
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Keywords
Keywords
- Milch Transglutaminase