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Mozzarella Cheese – A Review of the Structural Development During Processing.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 1, doi. 10.1007/s11483-017-9511-6
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- Publication type:
- Article
The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels.
- Published in:
- Journal of Dairy Research, 2004, v. 71, n. 3, p. 330, doi. 10.1017/s002202990400024x
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- Publication type:
- Article
Reversible cold gelation of sodium caseinate solutions with added salt.
- Published in:
- Journal of Dairy Research, 2004, v. 71, n. 1, p. 126, doi. 10.1017/s0022029903006629
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- Publication type:
- Article