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kw.\*:("LAIT GELIFIE")

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MILK GEL STRUCTURE. II. RELATION BETWEEN FIRMNESS AND ULTRASTRUCTURE OF HEAT-INDUCED SKIM-MILK GELS CONTAINING 40-60% TOTAL SOLIDS = STRUCTURE DES GELS DE LAIT. II. RELATION ENTRE FERMETE ET ULTRASTRUCTURE DES GELS DE LAIT ECREME THERMO-INDUITS CONTENANT 40-60% D'EXTRAIT SEC TOTALKALAB M; HARWALKAR VR.1974; J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 1; PP. 131-135; H.T. 3; BIBL. 20 REF.Article

GELS PREPARED BY ADDING D-GLUCONO-DELTA -LACTONE TO MILK AT HIGH TEMPERATURE.HARWALKAR VR; KALAB M; EMMONS DB et al.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 7; PP. 400-402; ABS. ALLEM.; BIBL. 10 REF.Article

MICROBIOLOGIE DES DESSERTS GELIFIES A BASE DE LAITLUQUET FM.1976; TECHNICIEN DU LAIT; FR.; DA. 1976; PP. 21-27(4P.)Article

MILK GEL STRUCTURE. III. MICROSTRUCTURE OF SKIM MILK POWDER AND GELS AS RELATED TO THE DRYING PROCEDURE = STRUCTURE DES GELS DE LAIT. III. MICROSTRUCTURE DE LAITS ECREMES EN POUDRE ET DE GELS EN RELATION AVEC LA METHODE DE DESHYDRATATIONKALB M; EMMONS DB.1974; MILCHWISSENSCHAFT; DTSCH.; DA. 1974; VOL. 29; NO 10; PP. 585-589; ABS. ALLEM.; BIBL. 11 REF.Article

INTERMICELLAR RELATIONSHIPS IN RENNET-TREATED SEPARATED MILK. I: PREPARATION OF REPRESENTATIVE ELECTRON MICROGRAPHSGREEN ML; HOBBS DG; MORANT SV et al.1978; J. DAIRY RES.; GBR; DA. 1978; VOL. 45; NO 3; PP. 405-411; H.T. 1; BIBL. 25 REF.Article

INTERMICELLAR RELATIONSHIPS IN RENNET-TREATED SEPARATED MILK. II: PROCESS OF GEL ASSEMBLYGREEN ML; MORANT SV; HILL VA et al.1978; J. DAIRY RES.; GBR; DA. 1978; VOL. 45; NO 3; PP. 413-422; H.T. 2; BIBL. 27 REF.Article

LES DESSERTS LACTES1983; REVUE LAITIERE FRANCAISE; ISSN 0035-3590; FRA; DA. 1983; NO 421; 4 PHOTO./4 TABL.Article

MILK GEL STRUCTURE. VII. FIXATION OF GELS COMPOSED OF LOW-METHOXYL PECTIN AND MILK.KALAB M.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 12; PP. 719-723; ABS. ALLEM.; BIBL. 16 REF.Article

Buffalo colostrum gels = Les gels de colostrum de bufflesseKULKARNI, P. R; PIMPLE, N. V.Journal of dairy research. 1988, Vol 55, Num 1, pp 117-120, issn 0022-0299Article

MILK GEL. VIII. EFFECT OF DRYING ON THE SCANNING ELECTRON MICROSCOPY OF SOME DAIRY PRODUCTS.KALAB M.1978; MILCHWISSENSCHAFT; DTSCH.; DA. 1978; VOL. 33; NO 6; PP. 353-358; ABS. ALLEM.; BIBL. 23 REF.Article

Spontaneous gelation of whey proteins in urea and guanidine hydrochlorideKATSUTA, K; KINSELLA, J. E.Agricultural and biological chemistry. 1990, Vol 54, Num 9, pp 2423-2424, issn 0002-1369Article

Influence of fat globule membrane composition and fat type on the rheological properties of milk based composite gels. I, MethodologyXIONG, Y. L; KINSELLA, J. E.Milchwissenschaft. 1991, Vol 46, Num 3, pp 150-152, issn 0026-3788Article

Manufacture and rheological properties of low sodium jellied milkNAKAZAWA, Y; YAMADA, M; KAWAMATA, K et al.Milchwissenschaft. 1991, Vol 46, Num 10, pp 631-634, issn 0026-3788Article

Etude rheologique d'un produit alimentaire foisonne : Influence du procede et suivi du vieillissement = Rheological study of a foamed dairy : effects of process and ageingDE LORGERIL, Charlotte; CUVELIER, Gérard; VASLIN, Sophie et al.Les Cahiers de rhéologie (Paris). 2000, Vol 17, Num 1, pp 131-146, issn 1149-0039Conference Paper

Caractérisation rhéologique d'un lait gélifié chocolaté : optimisation de la technologie de fabrication = Rheological characterization of chocolate gelified milk: optimization of the technological parametersHAMZA-CHAFFAI, A.Le Lait (Print). 1990, Vol 70, Num 2, pp 155-167, issn 0023-7302Article

Nisin in the preservation of stirred yogurt under non-refrigerated storageGUPTA, R. K; PRASAD, D. N.M.A.N. Microbiologie, aliments, nutrition. 1989, Vol 7, Num 2, pp 123-129, issn 0759-0644, 7 p.Article

Whey separation in acid skim milk gels made with glucono-δ-lactone : Effects of heat treatment and gelation temperatureLUCEY, J. A; MUNRO, P. A; SINGH, H et al.Journal of texture studies. 1998, Vol 29, Num 4, pp 413-426, issn 0022-4901Article

A sandwich enzyme-linked immunosorbent assay for κ-carrageenan determinationARAKAWA, S; ISHIHARA, H; NISHIO, O et al.Journal of the science of food and agriculture. 1991, Vol 57, Num 1, pp 135-140, issn 0022-5142Article

Leche gelificada a partir de leches de vaca y de búfala = Jellied milk from cow and buffalo milkREGALADO RAMOS, Olga Lidia; HERRERA, Tamara Rodriguez; OTERO, Manola et al.Alimentaria. 2001, Num 323, pp 79-81, issn 0300-5755Article

Effects of various ingredients on the texture of milk jellyMORITAKA, H; NAITO, S; NISHINARI, K et al.Journal of texture studies. 1998, Vol 29, Num 4, pp 387-396, issn 0022-4901Article

Dairy dessertsDairy industries international. 1992, Vol 57, Num 10, pp 17-18, issn 0308-8197Article

Binding properties of lactic acid bacteria isolated from kefir milk with mutagenic amino acid pyrolyzatesHOSONO, A; TANABE, T; OTANI, H et al.Milchwissenschaft. 1990, Vol 45, Num 10, pp 647-651, issn 0026-3788, 5 p.Article

The effect of supplementation with milk fermented by Lactobacillus casei (strain DN-114 001) on acute Diarrhoea in children attending day care centresPEDONE, C. A; BERNABEU, A. O; POSTAIRE, E. R et al.International journal of clinical practice (Esher). 1999, Vol 53, Num 3, pp 179-184, issn 1368-5031, 5 p.Article

Immunofluorescence microscopic studies on distribution of Lactobacillus kefiranofaciensARIHARA, K; TOBA, T; ADACHI, S et al.International journal of food microbiology. 1990, Vol 11, Num 2, pp 127-134, issn 0168-1605, 8 p.Article

Structure-compressive stress relationships in mixed dairy gelsAGUILERA, J. M; KINSELLA, J. E; LIBOFF, M et al.Food structure. 1993, Vol 12, Num 4, pp 469-474, issn 1046-705XArticle

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