Effect of hyaluronic acid on milk properties: Rheology, protein stability, acid and rennet gelation properties
Suresh Sutariya, Prafulla Salunke
Topics & Concepts
RennetRheologyChemistrySkimmed milkViscosityFood scienceApparent viscosityViscoelasticityFlocculationIngredientChromatographyCaseinMaterials scienceOrganic chemistryComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsProteoglycans and glycosaminoglycans research