Enzymatically cross-linked sodium caseinate as techno-functional ingredient in acid-induced milk gels

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

Contributors

Details

Original languageEnglish
Pages (from-to)1857-1875
JournalFood and bioprocess technology : an international journal
Volume13
Publication statusPublished - 2020
Peer-reviewedYes

External IDs

Scopus 85090953254

Keywords

Keywords

  • Enzymatically Cross-Linking, Sodium Caseinate, Acid Milk Gels