Published in
Wiley, International Journal of Dairy Technology, 3(64), p. 353-359, 2011
DOI: 10.1111/j.1471-0307.2011.00688.x
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An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology
Journal article published in 2011 by
Carolina S. F. Picone,
Guilherme J. Maximo,
Kátia R. Kuhn,
Valquíria Ros-Polski,
Rosiane L. Cunha
This paper was not found in any repository, but could be made available legally by the author.
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