Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution

Anne Katrine Laursen, Lilia Ahrné + Show 2 more

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https://doi.org/10.1016/j.foostr.2023.100341

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Journal: Food Structure	Publication Date: Jul 1, 2023
Citations: 4	License type: cc-by

Abstract

Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution

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