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Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure
NEEDS, ERIC C., CAPELLAS, MARTA, BLAND, A. PATRICIA, MANOJ, PRETIMA, MACDOUGAL, DOUGLAS, PAUL, GOPALVolume:
67
Language:
english
Journal:
Journal of Dairy Research
DOI:
10.1017/s0022029900004301
Date:
August, 2000
File:
PDF, 969 KB
english, 2000