Download citation

The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder

Romain Jeantet, Pierre Schuck, Thierry Six, Christophe Andre and Guillaume Delaplace

Dairy Sci. Technol., 90 2-3 (2010) 225-236

DOI: https://doi.org/10.1051/dst/2009043

Back to the article