Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk

Outi Elina Mäkinen, Therese Uniacke-Lowe, James A O'Mahony, Elke Arendt

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{f57816d16de844e0b687a194b07b352f,

title = "Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk",

author = "M{\"a}kinen, {Outi Elina} and Therese Uniacke-Lowe and O'Mahony, {James A} and Elke Arendt",

year = "2015",

doi = "10.1016/j.foodchem.2014.07.036",

language = "English",

volume = "168",

pages = "630--638",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk

AU - Mäkinen, Outi Elina

AU - Uniacke-Lowe, Therese

AU - O'Mahony, James A

AU - Arendt, Elke

PY - 2015

Y1 - 2015

U2 - 10.1016/j.foodchem.2014.07.036

DO - 10.1016/j.foodchem.2014.07.036

M3 - Journal article

C2 - 25172757

SN - 0308-8146

VL - 168

SP - 630

EP - 638

JO - Food Chemistry

JF - Food Chemistry

IS - 1

ER -