Saffon, M.; Richard, V.; Jiménez-Flores, R.; Gauthier, S.F.; Britten, M.; Pouliot, Y.
Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties. Foods 2013, 2, 444-459.
https://doi.org/10.3390/foods2040444
AMA Style
Saffon M, Richard V, Jiménez-Flores R, Gauthier SF, Britten M, Pouliot Y.
Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties. Foods. 2013; 2(4):444-459.
https://doi.org/10.3390/foods2040444
Chicago/Turabian Style
Saffon, Maxime, Véronique Richard, Rafael Jiménez-Flores, Sylvie F. Gauthier, Michel Britten, and Yves Pouliot.
2013. "Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties" Foods 2, no. 4: 444-459.
https://doi.org/10.3390/foods2040444
APA Style
Saffon, M., Richard, V., Jiménez-Flores, R., Gauthier, S. F., Britten, M., & Pouliot, Y.
(2013). Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties. Foods, 2(4), 444-459.
https://doi.org/10.3390/foods2040444