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Characterization of syneresis phenomena in stirred acid mil..:
Gilbert, Audrey
;
Rioux, Laurie-Eve
;
St-Gelais, Daniel
.
Food Hydrocolloids. 106 (2020) - p. 105907 , 2020
Link:
https://doi.org/10.1016/j.foodhyd.2020.105907
RT Journal T1
Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2020.105907&Exemplar=1&LAN=DE A1 Gilbert, Audrey A1 Rioux, Laurie-Eve A1 St-Gelais, Daniel A1 Turgeon, Sylvie L. PB Elsevier BV YR 2020 SN 0268-005X JF Food Hydrocolloids VO 106 SP 105907 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2020.105907 DO https://doi.org/10.1016/j.foodhyd.2020.105907 SF ELIB - SuUB Bremen
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