Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis

Title:: Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis
Document type:: Zeitschriftenaufsatz
Author(s):: Dang, Bich Phuong; Wolfschoon Pombo, Alan F.; Kulozik, Ulrich
Journal title:: International Journal of Dairy Technology
Year:: 2019
Journal volume:: 91
Pages contribution:: 1--8
Fulltext / DOI:: doi:10.1111/1471-0307.12585
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