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Consistency, microstructure and probiotic survivability of goats’ milk yoghurt using polymerized whey protein as a co-thickening agent

NutritionCaprineBiomanufacturingMilk YoghurtWhey ProteinAnimal NutritionAnimal ScienceCo-thickening AgentBiotechnologyEducationFood EngineeringFood ProcessingFood SafetyHealth Sciences