Interactions of milk proteins with low and high acyl gellan: effect on microstructure and textural properties of acidified milk
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Hydrocolloids |
| Volume | 60 |
| Pages (from-to) | 225-231 |
| Number of pages | 7 |
| ISSN | 0268-005X |
| DOIs | |
| Publication status | Published - 2016 |
- Low- high-acyl gellan, Milk protein, Acidified milk, Microstructure, Texture
Research areas
ID: 166661674