Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk

Original language	English
Publication date	2007
Number of pages	1
Publication status	Published - 2007
Event	LMC Congress 2007 Innovations in Food Technology - Copenhagen, Denmark Duration: 19 Sept 2007 → 20 Sept 2007

Conference	LMC Congress 2007 Innovations in Food Technology
Country/Territory	Denmark
City	Copenhagen
Period	19/09/2007 → 20/09/2007

Cite this

@conference{a352a520a1c311ddb6ae000ea68e967b,

title = "Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk",

author = "Karlsson, {Anders Ola} and Richard Ipsen and Ylva Ard{\"o}",

year = "2007",

language = "English",

note = "LMC Congress 2007 Innovations in Food Technology ; Conference date: 19-09-2007 Through 20-09-2007",

}