Fractionation by microfiltration: Effect of casein micelle size on composition and rheology of high protein, low fat set yoghurt

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Title
Fractionation by microfiltration: Effect of casein micelle size on composition and rheology of high protein, low fat set yoghurt
Authors
Keywords
-
Journal
INTERNATIONAL DAIRY JOURNAL
Volume 74, Issue -, Pages 12-20
Publisher
Elsevier BV
Online
2016-12-11
DOI
10.1016/j.idairyj.2016.11.018

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