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Effect of casein to whey protein ratios on the protein interactions and coagulation properties of low-fat yogurt.
Zhao, L L; Wang, X L; Tian, Q; Mao, X Y.
Affiliation
  • Zhao LL; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agr
  • Wang XL; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Tian Q; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Mao XY; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agr
J Dairy Sci ; 99(10): 7768-7775, 2016 Oct.
Article in En | MEDLINE | ID: mdl-27522418
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Yogurt / Caseins Limits: Animals Language: En Journal: J Dairy Sci Year: 2016 Document type: Article Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Yogurt / Caseins Limits: Animals Language: En Journal: J Dairy Sci Year: 2016 Document type: Article Country of publication: