1. Official Methods of Analysis,1995
2. Effect of different process to increase the milk solids non-fat content on the rheological properties of yoghurt;Becker;Milchwissenschaft,1989
3. Effect of calcium binding on thermal denaturation of bovine α-lactalbumin;Bernal;J. Dairy Sci.,1984
4. A heat-induced change in the ultrastructure of milk and its effect on gel formation in yoghurt;Davies;J. Dairy Res.,1978
5. Physical properties of stirred-curd unsweetened yoghurts stabilised with different dairy ingredients;Guinee;Milchwissenschaft,1995