Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins

International Dairy Journal

Volumn 47, Issue , 2015, Pages 6-18

  Jørgensen, Camilla Elise ^a,b   Abrahamsen, Roger K ^b   Rukke, Elling Olav ^b   Johansen, Anne Grethe ^a,b   Schüller, Reidar B ^b   Skeie, Siv B ^b  

^a TINE SA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN;

SENSORY PROPERTIES; TEMPERATURE TREATMENTS; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

PROTEINS;

EID: 84925347041     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2015.02.002     Document Type: Article

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