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2005•International Dairy JournalRequires access

Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios

Thanut Amatayakul, A.L. Halmos, Frank Sherkat, Nagendra P. Shah

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Key concepts: Starter, Syneresis, Food science, Chemistry, Casein, Whey protein, Fermentation starter, Bacteria

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