Rheological and light scattering properties of cottage cheese-type gels made under different gelation rates

M. Castillo; J. A. Lucey; F. A. Payne

Rheological and light scattering properties of cottage cheese-type gels made under different gelation rates

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

Department of Animal and Food Science

Research output: Other contribution

Original language	English
Number of pages	1
Volume	87
Publication status	Published - 2004

Publication series

Name	JOURNAL OF DAIRY SCIENCE
Publisher	American Dairy Science Association
ISSN (Print)	0022-0302

Keywords

Cottage cheese
Light backscatter
Rheology

Cite this

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title = "Rheological and light scattering properties of cottage cheese-type gels made under different gelation rates",

keywords = "Cottage cheese, Light backscatter, Rheology",

author = "M. Castillo and Lucey, {J. A.} and Payne, {F. A.}",

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language = "English",

volume = "87",

series = "JOURNAL OF DAIRY SCIENCE",

publisher = "American Dairy Science Association",

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AU - Castillo, M.

AU - Lucey, J. A.

AU - Payne, F. A.

PY - 2004

Y1 - 2004

KW - Cottage cheese

KW - Light backscatter

KW - Rheology

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M3 - Other contribution

VL - 87

T3 - JOURNAL OF DAIRY SCIENCE

ER -

Rheological and light scattering properties of cottage cheese-type gels made under different gelation rates

Publication series

Keywords

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Cite this