Firmness of pressure-induced casein and whey protein gels modulated by holding time and rate of pressure release

Author： Fertsch B.   Muller M.   Hinrichs J.  

Publisher： Elsevier

ISSN： 1466-8564

Source： Innovative Food Science and Emerging Technologies, Vol.4, Iss.2, 2003-06, pp. : 143-150

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