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Publikováno v:
International Journal of Food Science.
Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=hindawi_publ::6f9871fc85e5fa01ec3ff5b46566940a
