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  1. 1

    Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk door Mariano, Janice C.

    Gepubliceerd in Acta Manilana (2011)
    Artikel

    Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk
  2. 2

    Release of ethyl acetate from aerated and non-aerated heat-induced whey protein gels door Tomczynska-Mleko, Marta

    Artikel

    Release of ethyl acetate from aerated and non-aerated heat-induced whey protein gels

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