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Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties

Crossref DOI link: https://doi.org/10.1007/s13197-017-2675-8

Published Online: 2017-06-14

Published Print: 2017-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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