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