Microstructural and textural properties of rennet-induced milk protein gel : effect of guar gum
Abstract: 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 diffe...
Guardado en:
| Autores principales: | Galante, Micaela, Boeris, Valeria, Álvarez, Estela, Risso, Patricia H. |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Taylor & Francis
2020
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/9551 |
| Aporte de: |
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