A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono- -lactone

By Lucey J.A.   Tamehana M.   Singh H.   Munro P.A.  

Food Research International, Vol. 31, Iss. 2, 1998-03 ,pp. : 147-155

Elsevier

Access to resources Recommend Favorite

Formation and physical properties of acid milk gels: a review

By Lucey J.A.   Singh H.  

Food Research International, Vol. 30, Iss. 7, 1997-08 ,pp. : 529-542

Elsevier

Access to resources Recommend Favorite

Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution

By Park Dong June   Oh Sejong   Ku Kyung Hyung   Mok Chulkyoon   Kim Sae Hun   Imm Jee-Young  

International Journal of Food Sciences and Nutrition, Vol. 56, Iss. 1, 2005-02 ,pp. : 23-34

Informa Healthcare

Access to resources Recommend Favorite

The effect of depolymerised guar gum on the stability of skim milk

By Tuinier R.   ten Grotenhuis E.   de Kruif C.G.  

Food Hydrocolloids, Vol. 14, Iss. 1, 2000-01 ,pp. : 1-7

Elsevier

Access to resources Recommend Favorite

Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk

By Trujillo A.J.   Buffa M.   Casals I.   Fernandez P.   Guamis B.  

Innovative Food Science and Emerging Technologies, Vol. 3, Iss. 4, 2002-12 ,pp. : 309-319

Elsevier

Access to resources Recommend Favorite