Whey Protein Concentrate as a Substitute for Non-fat Dry Milk in Yogurt

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The effect of whey protein concentrate as a fat replacer on the rheological characteristics of yogurt

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effect of fat reduction and using of whey protein concentrate as fat replacer on rheological properties of mozzarella cheese

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ژورنال

عنوان ژورنال: Journal of Food Processing & Technology

سال: 2015

ISSN: 2157-7110

DOI: 10.4172/2157-7110.1000530