International Dairy Journal · 2013 · 16 citations · 29 references
Food ChemistryEngineeringFood FermentationIn Vitro FermentationBiochemical EngineeringBiotechnologyLow Temperature StepFood ProcessingFat-free YogurtPhysico-chemical PropertiesFood TechnologyHealth Sciences
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Yoghurt Science and Technology
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Formation and Physical Properties of Milk Protein Gels
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Formation and Physical Properties of Yogurt
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