Microstructure of Yogurt Stabilized with Milk Proteins
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference9 articles.
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2. Association of Official Analytical Chemists. 1975. Official methods of analysis. 12th ed. Washington, DC.
3. A heat-induced change in the ultrastructure of milk and its effect on gel formation in yoghurt;Davies;J. Dairy Res.,1978
4. Physical properties and storage stability of milk-based puddings made with various starches and stabilizers;Emmons;Can. Inst. Food Sci. Technol. J.,1972
5. Milk gel structure. II. Relation between firmness and ultrastructure of heat-induced skim milk gels containing 40—60% total solids;Kalab;J. Dairy Res.,1974
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