Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt
Crossref DOI link: https://doi.org/10.1007/s13197-020-04708-8
Published Online: 2020-08-17
Published Print: 2021-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mahomud, Md. Sultan
Haque, Md Azizul
Akhter, Nasrin
Asaduzzaman, Md http://orcid.org/0000-0002-6633-1289
Text and Data Mining valid from 2020-08-17
Version of Record valid from 2020-08-17
Article History
Revised: 22 May 2020
Accepted: 11 August 2020
First Online: 17 August 2020