Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review
ZHU Xiong-ying1，GAN Bo-zhong2，DING Fu-jun1，JI Yin-li1，GAO Wei-dong1，LI Zheng-tao1
FOOD SCIENCE . 2009, (21): 424 -427 .  DOI: 10.7506/spkx1002-6300-200921099