Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time. Cottage cheese-type gel.

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

Research output: Contribution to journal › Article › Research

12 Citations (Scopus)

Original language	English
Pages (from-to)	147-152
Journal	International Dairy Journal
Volume	16
Issue number	2
DOIs	https://doi.org/10.1016/j.idairyj.2005.02.006
Publication status	Published - 1 Feb 2006

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@article{7c98bf47d9ee4a9c8a780ce267f925da,

title = "Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time. Cottage cheese-type gel.",

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

year = "2006",

month = feb,

day = "1",

doi = "10.1016/j.idairyj.2005.02.006",

language = "English",

volume = "16",

pages = "147--152",

number = "2",

}