The effect of substitution of fat by microparticulate whey protein on the quality of set‐type, natural yogurt

International Journal of Dairy Technology

Volumn 47, Issue 2, 1994, Pages 61-68

  BARRANTES, E ^a   TAMIME, A Y ^a   MUIR, D D ^b   SWORD, A M ^a  

^a SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^b HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85005670748     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.1994.tb01274.x     Document Type: Article

References (38)

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