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Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure
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- Journal:
- Journal of Dairy Research / Volume 67 / Issue 3 / August 2000
- Published online by Cambridge University Press:
- 19 October 2000, pp. 329-348
- Print publication:
- August 2000
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- Article
- Export citation