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2002•International Dairy JournalRequires access

Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios

Amirtha Puvanenthiran, Roderick Williams, Mary Ann Augustin

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Key concepts: Whey protein, Casein, Chemistry, Skimmed milk, Food science, Microstructure, Chromatography, Scanning electron microscope

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