Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification
Crossref DOI link: https://doi.org/10.1007/s11483-017-9483-6
Published Online: 2017-04-24
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Raak, Norbert
Rohm, Harald
Jaros, Doris
Funding for this research was provided by:
Deutsche Forschungsgemeinschaft (RO3454/5-1)
License valid from 2017-04-24