Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts-Reference-Cited by-同舟云学术

Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts

Published:2022-08 Issue: Volume:131 Page:105395
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Qi Xinyang,Liu Dasong,Yuan Jiajie,Regenstein Joe M.^ORCID,Zhou Peng^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference30 articles.

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5. Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties;Bong;Journal of Dairy Science,2014

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