Order Article Reprints

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

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

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