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Effect of biopolymer addition on the properties of rennet-induced skim milk gels : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand
(Massey University, 2003)
The main objectives of this study were to determine the effect of adding different biopolymers (κ-Carrageenan, xanthan gum, guar gum, high-methoxyl pectin and gelatin) on the properties of rennet skim milk gels. A collection ...