Authors: ALLMERE T ANDREN A LUNDEN A BJORCK L

Citation: T. Allmere et al., INTERACTIONS IN HEATED SKIM MILK BETWEEN GENETIC-VARIANTS OF BETA-LACTOGLOBULIN AND KAPPA-CASEIN, Journal of agricultural and food chemistry, 46(8), 1998, pp. 3004-3008

Authors: WENDIN K SOLHEIM R ALLMERE T JOHANSSON L

Citation: K. Wendin et al., FLAVOR AND TEXTURE IN SOURMILK AFFECTED BY THICKENERS AND FAT-CONTENT, Food quality and preference, 8(4), 1997, pp. 281-291

Authors: ALLMERE T ANDREN A BJORCK L

Citation: T. Allmere et al., INTERACTIONS BETWEEN DIFFERENT GENETIC-VARIANTS OF BETA-LACTOGLOBULINAND KAPPA-CASEIN-A DURING HEATING OF SKIM MILK, Journal of agricultural and food chemistry, 45(5), 1997, pp. 1564-1569