Controlled stress rheometry compared with formagraph measurements for characterization of the enzyme induced gelation of whey proteins at various pH
Research output: Contribution to journal › Journal article
Original language | English |
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Journal | Annual transactions of the Nordic Rheology Society |
Volume | 5 |
Pages (from-to) | 48-50 |
Number of pages | 3 |
Publication status | Published - 1997 |
ID: 7719342