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

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

Contributors

Details

Original languageEnglish
Pages (from-to)25-29
JournalFood Biophysics
Volume10
Publication statusPublished - 2015
Peer-reviewedYes

External IDs

Scopus 84923216060

Keywords

Keywords

  • Milch Transglutaminase