Yousaf, J.; Li, B.; Wang, Y.; Wang, X.; Meng, F.; Wang, B.; Zhang, Y.
Impact of Thermal Processing and Protein Fortification on the Denaturation and Sensory Attributes of High-Protein Dairy Systems. Dairy 2026, 7, 75.
https://doi.org/10.3390/dairy7050075
AMA Style
Yousaf J, Li B, Wang Y, Wang X, Meng F, Wang B, Zhang Y.
Impact of Thermal Processing and Protein Fortification on the Denaturation and Sensory Attributes of High-Protein Dairy Systems. Dairy. 2026; 7(5):75.
https://doi.org/10.3390/dairy7050075
Chicago/Turabian Style
Yousaf, Junaid, Bozhao Li, Yadong Wang, Xiran Wang, Fanyu Meng, Bei Wang, and Yiqun Zhang.
2026. "Impact of Thermal Processing and Protein Fortification on the Denaturation and Sensory Attributes of High-Protein Dairy Systems" Dairy 7, no. 5: 75.
https://doi.org/10.3390/dairy7050075
APA Style
Yousaf, J., Li, B., Wang, Y., Wang, X., Meng, F., Wang, B., & Zhang, Y.
(2026). Impact of Thermal Processing and Protein Fortification on the Denaturation and Sensory Attributes of High-Protein Dairy Systems. Dairy, 7(5), 75.
https://doi.org/10.3390/dairy7050075