Effects of Polymerized Whey Proteins on Consistency and Water-holding Properties of Goat's Milk Yogurt
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 71, Issue 1, pages C34–C38, January 2006
How to Cite
And, J. L. and Guo, M. (2006), Effects of Polymerized Whey Proteins on Consistency and Water-holding Properties of Goat's Milk Yogurt. Journal of Food Science, 71: C34–C38. doi: 10.1111/j.1365-2621.2006.tb12385.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050512 Submitted 8/23/05, Revised 10/3/05, Accepted 10/18/05.
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