Innovative yoghurts: Novel processing technologies for improving acid milk gel texture
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference104 articles.
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3. Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk;Anema;Food Hydrocolloids,2005
4. Rheological properties of acid gels prepared from heated pH-adjusted skim milk;Anema;Journal of Agriculture and Food Chemistry,2004
5. The effect of pH on the association of denatured whey proteins with the casein micelles in heated reconstituted skim milk;Anema;Journal of Agriculture and Food Chemistry,2003
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