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Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage.
J Sci Food Agric. 2021 Nov;101(14):5898-5906. doi: 10.1002/jsfa.11242. Epub 2021 Apr 22.
J Sci Food Agric. 2021.
PMID: 33798268
Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts.
Hovjecki M, Miloradovic Z, Rac V, Pudja P, Miocinovic J.
Hovjecki M, et al.
J Texture Stud. 2020 Aug;51(4):680-687. doi: 10.1111/jtxs.12524. Epub 2020 Apr 27.
J Texture Stud. 2020.
PMID: 32281111
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