title: Use and properties of non-fat dry milk solids in food preparation. I. Effect on viscosity and gel strength.
authors.forename: L M
authors.initials: LM
authors.lastname: MORSE
authors.forename: D S
authors.initials: DS
authors.lastname: DAVIS
authors.forename: E L
authors.initials: EL
authors.lastname: JACK
mesh_terms: D000818:Animals; D005502:Food; D008892:Milk; D014783:Viscosity
keywords: FOOD; MILK