PANAINTE, C.; PEREZ-QUINTANS, A.; CHIRSANOVA, A.; REŞITCA, V.
(Tehnica UTM, 2016)
The effect of pH using different concentrations of Glucono-β-lactone (GDL) and the addition of calcium chloride on the textural and rheological properties of rennet-induced casein gels from ultrafiltered milk was investigated. ...