Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk
Research output: Contribution to conference › Poster › Research
| Original language | English |
|---|---|
| Publication date | 2007 |
| Number of pages | 1 |
| Publication status | Published - 2007 |
| Event | LMC Congress 2007 Innovations in Food Technology - Copenhagen, Denmark Duration: 19 Sep 2007 → 20 Sep 2007 |
Conference
| Conference | LMC Congress 2007 Innovations in Food Technology |
|---|---|
| Country | Denmark |
| City | Copenhagen |
| Period | 19/09/2007 → 20/09/2007 |
ID: 8099033