The effect of using different sodium caseinate/whey proteins ratio to produce acid-induced gel by using Glucono-δ-lactone on the elasticity modulus of the gel

Mosab Aldahean2022-05-292022-05-2918740https://drepo.sdl.edu.sa/handle/20.500.14154/45489The effect of using different sodium caseinate/whey proteins ratio to produce acid-induced gel by using Glucono-δ-lactone on the elasticity modulus of the gelThesis