Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties

Author: Saffon Maxime   Richard Véronique   Jiménez-Flores Rafael   Gauthier Sylvie F.   Britten Michel   Pouliot Yves  

Publisher: MDPI

E-ISSN: 2304-8158|2|4|444-459

ISSN: 2304-8158

Source: Foods, Vol.2, Iss.4, 2013-09, pp. : 444-459

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