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