2003•International Dairy JournalRequires access

Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt

Florent Remeuf, Sabah A. A. Mohammed, I. Sodini, J.P. Tissier

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Key concepts: Skimmed milk, Whey protein, Food science, Chemistry, Casein, Microstructure, Viscosity, Micelle

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