Open AccessHeat treatment of concentrated milk protein system affect viscosity and enzymatic coagulation properties
Author(s) -
François Martin,
Luisa Azevedo-Scudeller,
Arnaud Paul,
Gaëlle Tanguy,
Emeline Goussé,
Florence Rousseau,
MarieHélène Famelart,
Romain Jeantet,
Cécile Le FlochFouéré
Publication year - 2022
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - coagulation , coagulation system , viscosity , enzyme , affect (linguistics) , chemistry , milk protein , food science , materials science , biochemistry , medicine , composite material , linguistics , philosophy
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