Effect of Temperature and Acidification Rate on the Fractal Dimension of Acidified Casein Aggregates - Université de Lorraine Access content directly
Journal Articles Journal of Dairy Science Year : 1997

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

N. Vétier
  • Function : Author
Sylvie Desobry-Banon
Laboratoire d'Ingénierie des Biomolécules
M. Eleya
  • Function : Author
J. Hardy
  • Function : Author

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Food engineering

Sylvie DESOBRY-BANON  : Connect in order to contact the contributor

https://hal.univ-lorraine.fr/hal-02128106

Submitted on : Monday, May 13, 2019-11:46:44 PM

Last modification on : Monday, September 25, 2023-12:28:03 PM

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hal-02128106 , version 1 (13-05-2019)

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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, 1997, 80 (12), pp.3161-3166. ⟨10.3168/jds.S0022-0302(97)76287-8⟩. ⟨hal-02128106⟩

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