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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 ανά Mariano, Janice C.

    Τόπος έκδοσης Acta Manilana (2011)
    Άρθρο

    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 ανά Tomczynska-Mleko, Marta

    Άρθρο

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

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