Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and Hydrocolloids
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15687.x/fullpdf
Reference14 articles.
1. Effects of cations and anions on the rate of the acidic coagulation of casein micelles: the possible roles of different forces
2. IDF Standard Method 42B : 1990 . International Dairy Federation, Brussels.
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