Consistency, microstructure and probiotic survivability of goats’ milk yoghurt using polymerized whey protein as a co-thickening agent

Published 2011 View Full Article

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Title
Consistency, microstructure and probiotic survivability of goats’ milk yoghurt using polymerized whey protein as a co-thickening agent
Authors
Keywords
-
Journal
INTERNATIONAL DAIRY JOURNAL
Volume 24, Issue 2, Pages 113-119
Publisher
Elsevier BV
Online
2011-10-02
DOI
10.1016/j.idairyj.2011.09.007

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