Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure.
| Autor: | NEEDS, ERIC C., CAPELLAS, MARTA, BLAND, A. PATRICIA, MANOJ, PRETIMA, MACDOUGAL, DOUGLAS, PAUL, GOPAL |
|---|---|
| Zdroj: | Journal of Dairy Research; 08/01/2000, Vol. 67 Issue 3, p329-348, 20p |
| Databáze: | Complementary Index |
| Externí odkaz: |
|