Le Lait

A rheological study of acid-set "simulated yogurt milk" gels prepared from heat- or pressure-treated milk proteins

C. Deirdre Walsh-O'Grady, Brendan T. O'Kennedy, Richard J. Fitzgerald and Cáit N. Lane

Lait, 81 5 (2001) 637-650

DOI: 10.1051/lait:2001103

C. Deirdre Walsh-O'Grady

Brendan T. O'Kennedy

Richard J. Fitzgerald

Cáit N. Lane

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