Physical Properties of Yogurt: A Comparison of Vat Versus Continuous Heating Systems of Milk-Reference-Cited by-同舟云学术

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Physical Properties of Yogurt: A Comparison of Vat Versus Continuous Heating Systems of Milk

Published:1986-10 Issue:10 Volume:69 Page:2593-2603
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Parnell-Clunies Estelle M.,Kakuda Y.,Mullen K.,Arnott D.R.,deMan J.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference19 articles.

1. The effect of some technological factors on the rheological properties of soured milk;Dolezalek;Dairy Sci. Abstr.,1972

2. Water and protein hydration;Fennema,1977

3. SAS for linear models: a guide to the ANOVA and GLM procedures;Freund,1981

4. Effect of heat treatment of cow's milk on the hydrophilic properties of the proteins in Bulgarian yogurt;Grigorov,1966

5. Milk gel structure. IV. Microstructure of yoghurt in relation to the presence of thickening agents;Kalab;J. Dairy Sci.,1975

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