Dairy Science and Technology

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

Published online: 10 November 2009

DOI: 10.1051/dst/2009043

Romain Jeantet

Pierre Schuck

Thierry Six

Christophe Andre

Guillaume Delaplace

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