Minimising generation of acid whey during Greek yoghurt manufacturing

Download
Full text for this resource is not available from the Research Repository.
Export

Uduwerella, Gangani, Chandrapala, Jayani and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2017) Minimising generation of acid whey during Greek yoghurt manufacturing. Journal of Dairy Research, 84 (3). 346 - 354. ISSN 0022-0299

Dimensions Badge

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/36025
DOI https://doi.org/10.1017/S0022029917000279
Official URL https://www.cambridge.org/core/journals/journal-of...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords Greek yogurt; milk protein concentrate; casein micelle
Citations in Scopus 11 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login

CORE (COnnecting REpositories)