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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

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Journal: Foods, 2013
Volume: 2
Number: 521

Article: Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception
Authors: by , , and
Link: https://www.mdpi.com/2304-8158/2/4/521

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