Work

Effects of polymerized whey protein on physicochemical and textural properties of Chinese style Greek yoghurt

Year: 2014

Type: conference-paper

Source: WIT transactions on biomedicine and health

DOI: 10.2495/hhme20131022

Authors: Cuina Wang, Feng Gao, Juncai Hou, Tiehua Zhang, Yulong Wang, Mingruo Guo

Institutions: Jilin University, Northeast Agricultural University, University of Vermont

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2322456423

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