Rotational thromboelastometry for characterising acid-induced gelation of cross-linked casein

Research output: Contribution to journalResearch articleContributedpeer-review

Contributors

Details

Original languageEnglish
Pages (from-to)25-29
Number of pages5
JournalFood Biophysics
Volume10
Issue number1
Publication statusPublished - 2015
Peer-reviewedYes

External IDs

Scopus 84923216060
researchoutputwizard legacy.publication#66228

Keywords

Keywords

  • Milch Transglutaminase