The effect of supplementing goats milk with whey protein concentrate on textural properties of set-type yoghurt

International Journal of Food Science and Technology

Volumn 41, Issue 1, 2006, Pages 87-92

  Herrero, Ana M ^a   Requena, Teresa ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Adhesiveness; Goat's yoghurt firmness; Hardness; Whey protein

Indexed keywords

CAPRA HIRCUS;

EID: 33645121115     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01045.x     Document Type: Article

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