Effect of Temperature and Acidification Rate on the Fractal Dimension of Acidified Casein Aggregates

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https://hal.univ-lorraine.fr/hal-02128106
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Submitted on : Monday, May 13, 2019 - 11:46:44 PM
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N. Vétier, Sylvie Desobry-Banon, M. Eleya, J. Hardy. Effect of Temperature and Acidification Rate on the Fractal Dimension of Acidified Casein Aggregates. Journal of Dairy Science, American Dairy Science Association, 1997, 80 (12), pp.3161-3166. ⟨10.3168/jds.S0022-0302(97)76287-8⟩. ⟨hal-02128106⟩

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