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

Dilek Ercili Cura, Martina Lille, Johanna Buchert, Raija Lantto

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

Original languageEnglish
Pages (from-to)205-212
JournalAnnual transactions of the Nordic Rheology Society
Publication statusPublished - 2008
MoE publication typeA4 Article in a conference publication
EventNordic Rheology Conference - Copenhagen, Denmark
Duration: 27 Aug 200828 Aug 2008

Cite this