Article Versions Notes

Doudiès F, Arsène A-S, Garnier-Lambrouin F, Famelart M-H, Bouchoux A, Pignon F, Gésan-Guiziou G. Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C. Foods. 2019; 8(12):652. https://doi.org/10.3390/foods8120652

Doudiès, Floriane, Anne-Sophie Arsène, Fabienne Garnier-Lambrouin, Marie-Hélène Famelart, Antoine Bouchoux, Frédéric Pignon, and Geneviève Gésan-Guiziou. 2019. "Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C" Foods 8, no. 12: 652. https://doi.org/10.3390/foods8120652

Doudiès, F., Arsène, A.-S., Garnier-Lambrouin, F., Famelart, M.-H., Bouchoux, A., Pignon, F., & Gésan-Guiziou, G. (2019). Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C. Foods, 8(12), 652. https://doi.org/10.3390/foods8120652