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Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing

Uduwerella, Gangani, Chandrapala, Jayani and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2017) Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing. International Journal of Dairy Technology. ISSN 1364-727X

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Item Type: Article
Uncontrolled Keywords: fermentation; straining; cloth bag; milk protein concentrate; yoghurt gel structure
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 30 Oct 2017 23:01
Last Modified: 28 Mar 2019 05:34
URI: http://vuir.vu.edu.au/id/eprint/34865
DOI: https://doi.org/10.1111/1471-0307.12393
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Citations in Scopus: 9 - View on Scopus

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