Dilek Ercili-Cura

Doctor of Food Sciences

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Research Output 2008 2017

Article in a proceedings journal

The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels

Ercili Cura, D., Lille, M., Buchert, J. & Lantto, R., 2008, In : Annual transactions of the Nordic Rheology Society. 16, p. 205-212

Research output: Contribution to journalArticle in a proceedings journalScientificpeer-review

Open Access