Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt - PowerPoint PPT Presentation

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Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt

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Whey syneresis. Dry, smooth and white shining surface ... The weight of whey drained. during a storage of 2 h at 6 ?. Triplicate and expressed in percent ... – PowerPoint PPT presentation

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