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

Titel:: Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Dang, Bich Phuong; Wolfschoon Pombo, Alan F.; Kulozik, Ulrich
Zeitschriftentitel:: International Journal of Dairy Technology
Jahr:: 2019
Band / Volume:: 91
Seitenangaben Beitrag:: 1--8
Volltext / DOI:: doi:10.1111/1471-0307.12585
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