Calcium-induced skim milk gels: Impact of holding temperature and ionic strength
Sign Up to like & getrecommendations! Published in 2020 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2020.104657
Abstract: Abstract The effects of holding temperature and ionic strength on the physicochemical and rheological properties of calcium-added skim milk were investigated. In skim milk with 10–20 mmol L−1 of added calcium chloride, increasing the temperature from 20… read more here.
Keywords: calcium; strength; holding temperature; skim milk ... See more keywords