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

Author： Lucey J.A. Tamehana M. Singh H. Munro P.A.

Publisher： Elsevier

ISSN： 0963-9969

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

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