Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt
Author:
Affiliation:
1. Department of Food Engineering; Uludag University; 16059 Gorukle Bursa Turkey
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference66 articles.
1. Physical characteristics of yoghurts made using exopolysaccharide producing starter culture and varying casein to whey protein ratios;Amatayakul;International Dairy Journal,2006
2. Use of blends of skim milk and sweet whey protein concentrates in reconstituted yogurt;Augustin;Australian Journal of Dairy Technology,2003
3. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties;Aziznia;Journal of Dairy Science,2008
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