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Journal: Foods, 2013
Volume: 2
Number: 444

Article: Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
Authors: by Maxime Saffon, Véronique Richard, Rafael Jiménez-Flores, Sylvie F. Gauthier, Michel Britten and Yves Pouliot
Link: https://www.mdpi.com/2304-8158/2/4/444

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