The effect of degree of whey protein denaturation and conditions of milk preparation on functional properties of yoghurt (short communication)

Nahrung. 1998 Aug;42(3-4):250-1. doi: 10.1002/(sici)1521-3803(199808)42:03/04<250::aid-food250>3.0.co;2-e.
No abstract available

MeSH terms

  • Animals
  • Food Handling*
  • Milk / chemistry*
  • Milk Proteins / chemistry*
  • Protein Denaturation
  • Viscosity
  • Whey Proteins
  • Yogurt / analysis*

Substances

  • Milk Proteins
  • Whey Proteins