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Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
Foods 2013, 2(4), 521-533; doi:10.3390/foods2040521

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article pdf uploaded. 27 November 2013 14:19 CET Version of Record http://www.mdpi.com/2304-8158/2/4/521/pdf
article html file updated 19 August 2015 11:16 CEST Original file http://www.mdpi.com/2304-8158/2/4/521/html
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