Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gel

M. Castillo, J.A. Lucey, T. Wang, F.A. Payne

Producció científica: Contribució a revista › Article › Recerca

57 Cites (Scopus)

Idioma original	Anglès
Pàgines (de-a)	153-163
Revista	International Dairy Journal
Volum	16
Número	2
DOIs	https://doi.org/10.1016/j.idairyj.2005.02.004
Estat de la publicació	Publicada - 1 de febr. 2006

Accés al document

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title = "Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gel",

author = "M. Castillo and J.A. Lucey and T. Wang and F.A. Payne",

year = "2006",

month = feb,

day = "1",

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language = "English",

volume = "16",

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TY - JOUR

T1 - Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gel

AU - Castillo, M.

AU - Lucey, J.A.

AU - Wang, T.

AU - Payne, F.A.

PY - 2006/2/1

Y1 - 2006/2/1

U2 - 10.1016/j.idairyj.2005.02.004

DO - 10.1016/j.idairyj.2005.02.004

M3 - Article

SN - 0958-6946

VL - 16

SP - 153

EP - 163

JO - International Dairy Journal

JF - International Dairy Journal

IS - 2

ER -