NDLI: Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt

Content Provider	Scilit
Author	Lorenzen, P. Chr Neve, H. Mautner, A. Schlimme, E.
Copyright Year	2002
Description	Journal: International Journal of Dairy Technology
Ending Page	157
Starting Page	152
ISSN	2573508X
e-ISSN	14710307
DOI	10.1046/j.1471-0307.2002.00065.x
Journal	International Journal of Dairy Technology
Issue Number	3
Volume Number	55
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2002-08-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Dairy Technology Food Science and Technology
Content Type	Text
Resource Type	Article
Subject	Bioengineering Food Science Process Chemistry and Technology

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Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt