Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | International Dairy Journal |
Volume | 21 |
Issue number | 9 |
Pages (from-to) | 645-655 |
Number of pages | 11 |
ISSN | 0958-6946 |
DOIs | |
Publication status | Published - 2011 |
ID: 33854652