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Effect of Temperature and Aggregation Rate on the Fractal Dimension of Renneted Casein Aggregates

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https://hal.univ-lorraine.fr/hal-02128098
Contributor : Sylvie Desobry-Banon <>
Submitted on : Monday, May 13, 2019 - 11:38:03 PM
Last modification on : Thursday, January 7, 2021 - 3:44:27 PM

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Sylvie Desobry-Banon, N. Vétier, S. Banon, V. Chardot, J. Hardy. Effect of Temperature and Aggregation Rate on the Fractal Dimension of Renneted Casein Aggregates. Journal of Dairy Science, American Dairy Science Association, 2003, 86 (8), pp.2504-2507. ⟨10.3168/jds.S0022-0302(03)73844-2⟩. ⟨hal-02128098⟩

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