Chapter 17. Interactions during the Acidification of Native and Heated Milks Studied by Diffusing Wave Spectroscopy
Alexander, Marcela; Donato, Laurence; Dalgleish, Douglas G.; Alexander Marcela; Department of Food Science, University of Guelph; Donato Laurence; Department of Food Science, University of Guelph; Dalgleish Douglas G.; Department of Food Science, University of Guelph
Журнал:
Food Colloids: Self-Assembly and Material Science
Дата:
2007
124.4Кб