A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification

Publication date: Available online 25 November 2020Source: Food HydrocolloidsAuthor(s): Marek Aljewicz, Ana-Isabel Mulet-Cabero, Peter J. Wilde

Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research