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Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A 1 A 1 and A 2 A 2 β-casein phenotypes

Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A 1 A 1 and A 2 A 2 β-casein phenotypes

Nguyen, Hanh T.H.; Schwendel, Heike; Harland, Duane; Day, Li

期刊名称Food Research International
作者Nguyen, Hanh T.H.; Schwendel, Heike; Harland, Duane; Day, Li
卷第112卷
印刷ISSN0963-9969
文件大小1992.83KB
发表时间2018-10
DOI10.1016/j.foodres.2018.06.043
页码217-224

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