Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
The knowledge of the effect of polysaccharide addition on the textural properties of milk protein gels is important for foodstuff engineering design. Therefore, the microstructure, texture, and water-holding capacity of rennet-induced milk protein gel with and without the addition of different co...
Guardado en:
| Autores principales: | Galante, Micaela, Boeris, Valeria, Álvarez, Estela, Risso, Patricia Hilda |
|---|---|
| Formato: | article artículo publishedVersion |
| Lenguaje: | Inglés |
| Publicado: |
Taylor & Francis
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/2133/19486 http://hdl.handle.net/2133/19486 |
| Aporte de: |
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