The structure of casein in heated suspensions affects the acid gelification of milk

Abstract : The structure of casein in heated suspensions affects the acid gelification of milk. FIL-IDF "Fermented milk"
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Poster communications
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https://hal.archives-ouvertes.fr/hal-02215983
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Submitted on : Wednesday, July 31, 2019 - 8:08:45 PM
Last modification on : Friday, August 2, 2019 - 2:25:11 AM

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  • HAL Id : hal-02215983, version 1
  • PRODINRA : 478222

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Marie-Hélène Famelart, A Laligant, D Paquet, Y Lemènager, G Brulé. The structure of casein in heated suspensions affects the acid gelification of milk. FIL-IDF "Fermented milk", Jun 2002, Kolding, Denmark. 2002. ⟨hal-02215983⟩

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