Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent
- 期刊名称Journal of Dairy Science
- 作者Fang, Tianqi; Guo, Mingruo
- 卷第102卷
- 期第9期
- 印刷ISSN0022-0302
- 文件大小2836.29KB
- 发表时间2019-09
- DOI10.3168/jds.2018-16188
- 页码7884-7894
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