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article/chapitre/communication
In this study, the effects of heat treatment of milk on the rheological properties and microstructure of acid milk gels formed by the hydrolysis of glucono-delta-lactone were investigated. Gels were formed from reconstituted skim milk, with or w[...]
article/chapitre/communication
Acidified milk products like yoghurt are an important food product but there are relatively few reports on the mechanisms involved in gel formation and the effects of processing variables such as heat treatment and gelation temperature on the im[...]
