Comparison of heat and pressure treatments of skimmed milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure

E. C. Needs, P. Bland, P. Manoj, D. B. MacDougal, P. Gopal, Marta Capellas Puig

    Research output: Contribution to journalArticleResearch

    128 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)329-348
    JournalJournal of Dairy Research
    Issue number3
    Publication statusPublished - 1 Jan 2000

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