Rheological and structural properties of coagulated milks reconstituted in D2O: Comparison between rennet and a tamarillo enzyme (tamarillin)
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Rheological and structural properties of coagulated milks reconstituted in D2O: Comparison between rennet and a tamarillo enzyme (tamarillin)
Li, Z
;
Yang, Zhi
;
Otter, D
;
Rehm, C
;
Li, N
;
Zhou, P
;
Hemar, Yacine
Identifier:
http://hdl.handle.net/2292/44626
Issue Date:
2018
Rights:
Copyright: The author
Rights (URI):
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm
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DOI:
10.1016/j.foodhyd.2017.12.004
Related URL:
https://www.sciencedirect.com/science/article/pii/S0268005X17317460
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