The effect of the glucono-δ-lactone/caseinate ratio on sodium caseinate gelation

Braga‚ ALM; Menossi‚ M.; Cunha‚ RL

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(Reference retrieved automatically from Google Scholar through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The effect of the glucono-δ-lactone/caseinate ratio on sodium caseinate gelation

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Author(s):	Braga‚ ALM ; Menossi‚ M. ; Cunha‚ RL Total Authors: 3
Document type:	Journal article
Source:	INTERNATIONAL DAIRY JOURNAL; v. 16, n. 5, p. 389-398, 2006.

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