EFFECTS OF MILK SUPPLEMENTATION WITH SKIM MILK POWDER, WHEY PROTEIN CONCENTRATE AND SODIUM CASEINATE ON ACIDIFICATION KINETICS, RHEOLOGICAL PROPERTIES AND STRUCTURE OF NONFAT STIRRED YOGURT

DAMIN, M.R., ALCANTARA, M.R., & NUNES, A.P.. (2009). EFFECTS OF MILK SUPPLEMENTATION WITH SKIM MILK POWDER, WHEY PROTEIN CONCENTRATE AND SODIUM CASEINATE ON ACIDIFICATION KINETICS, RHEOLOGICAL PROPERTIES AND STRUCTURE OF NONFAT STIRRED YOGURT. FOOD SCIENCE AND TECHNOLOGY (LWT), 42(10), 1744-1750. SID. https://sid.ir/paper/569282/en

DAMIN M.R., ALCANTARA M.R., NUNES A.P.. EFFECTS OF MILK SUPPLEMENTATION WITH SKIM MILK POWDER, WHEY PROTEIN CONCENTRATE AND SODIUM CASEINATE ON ACIDIFICATION KINETICS, RHEOLOGICAL PROPERTIES AND STRUCTURE OF NONFAT STIRRED YOGURT. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2009;42(10):1744-1750. Available from: https://sid.ir/paper/569282/en

M.R. DAMIN, M.R. ALCANTARA, and A.P. NUNES, “EFFECTS OF MILK SUPPLEMENTATION WITH SKIM MILK POWDER, WHEY PROTEIN CONCENTRATE AND SODIUM CASEINATE ON ACIDIFICATION KINETICS, RHEOLOGICAL PROPERTIES AND STRUCTURE OF NONFAT STIRRED YOGURT,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 42, no. 10, pp. 1744–1750, 2009, [Online]. Available: https://sid.ir/paper/569282/en