1. Yoghurt from hyperfiltrated and evaporated milk and from milk with added milk powder;Abrahamsen;Milchwissenschaft,1980
2. Effect of different processes to increase the milk solids non-fat content on the rheological properties of yogurt;Becker;Milchwissenschaft,1989
3. Factors influencing gel formation and thixotropy of yogurt;Bottazi;Scienza e Tecnica Latliero-casearia,1976
4. Food texture and viscosity;Bourne,1982
5. Slimy and ropy milk;Buchanan;Res. Bul. Ia Agr. Exp. Sta.,1915