Liquid whey protein concentrates as primary raw material for acid dairy gels
Author:
Affiliation:
1. College of Agriculture, Portugal; College of Agriculture, Portugal
2. College of Agriculture, Portugal
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n2/0101-2061-cta-fst43218.pdf
Reference54 articles.
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3. Effects of polymerized whey proteins on consistency and water holding properties of probiotic goat’s milk yogurt;And J. L.;Journal of Food Science,2006
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