Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels

Anne Katrine Laursen(University of Copenhagen), Lı́lia Ahrné(United States Congress), Tijs A.M. Rovers(Arla Foods (Denmark)), Kim Steven Mikkelsen(University of Copenhagen), Tomasz Pawel Czaja(University of Copenhagen), Steffan Bue Dyrnø(University of Copenhagen), Richard Ipsen(University of Copenhagen)
Food Research International
April 18, 2023
10.1016/j.foodres.2023.112846
Cited by 14

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