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Viscosity changes and gel formation during storage of liquid micellar casein concentrates

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Title: Viscosity changes and gel formation during storage of liquid micellar casein concentrates
Authors: Dunn, Marshall, Barbano, David M. *, Drake, MaryAnne
Source: In Journal of Dairy Science December 2021 104(12):12263-12273
Database: ScienceDirect
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  – Url: https://www.doi.org/10.3168/jds.2021-20658?
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  Data: In <searchLink fieldCode="JN" term="%22Journal+of+Dairy+Science%22">Journal of Dairy Science</searchLink> December 2021 104(12):12263-12273
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    Identifiers:
      – Type: doi
        Value: 10.3168/jds.2021-20658
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 11
        StartPage: 12263
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      – TitleFull: Viscosity changes and gel formation during storage of liquid micellar casein concentrates
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            NameFull: Dunn, Marshall
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            NameFull: Barbano, David M.
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            NameFull: Drake, MaryAnne
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          Dates:
            – D: 01
              M: 12
              Text: December 2021
              Type: published
              Y: 2021
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              Value: 104
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              Value: 12
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            – TitleFull: Journal of Dairy Science
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