| Original language | English (Ireland) |
|---|---|
| Journal | Milchwissenschaft |
| Publication status | Published - 2009 |
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Rheological properties of rennet-induced skim milk gels made from milk protein concentrate solutions with different ratios of alpha(s): beta-casein
- Paul Mcsweeney
- , Jillian O'Mahony
- , J. A. Lucey
- University of Wisconsin-Madison
- Teagasc - Irish Agriculture and Food Development Authority
Research output: Contribution to journal › Article › peer-review