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On Food and Cooking: The Science and Lore of the Kitchen: McGee, Harold: 9780684800011: Amazon.com: Books
PDF) Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C
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Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
Foods | Free Full-Text | Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C | HTML
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