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10.1080/10942912.2017.1375513
Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
Micaela Galante
Valeria Boeris
Estela Álvarez
Patricia Risso
Taylor & Francis
International Journal of Food Properties, 2017. doi:10.1080/10942912.2017.1375513
Milk protein
Hydrocolloids
Guar gum
Microstructure
Texture
en
Journal
International Journal of Food Properties
© Micaela Galante, Valeria Boeris, Estela Álvarez, and Patricia Risso
1094-2912
1532-2386
20
3
2569
2578
10.1080/10942912.2017.1375513
https://doi.org/10.1080/10942912.2017.1375513
VoR
application/pdfdoi:10.1080/10942912.2017.137551310.1080/10942912.2017.1375513https://doi.org/10.1080/10942912.2017.13755132018-01-08truewww.tandfonline.com10.1080/10942912.2017.1375513www.tandfonline.comtrue2018-01-0810.1080/10942912.2017.1375513
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