title: Importance of casein micelle size and milk composition for milk gelation.
authors.affiliation: Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-221 00 Lund, Sweden. maria.glantz@food.lth.se
authors.forename: M
authors.initials: M
authors.lastname: Glantz
authors.forename: T G
authors.initials: TG
authors.lastname: Devold
authors.forename: G E
authors.initials: GE
authors.lastname: Vegarud
authors.forename: H
authors.initials: H
authors.lastname: Lindmark Månsson
authors.forename: H
authors.initials: H
authors.lastname: Stålhammar
authors.forename: M
authors.initials: M
authors.lastname: Paulsson