文章基本信息

标题：Role of Whey Protein on the Formation of Yoghurt Gels
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作者：H. Barbaros Özer ; Metin Atamer
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1994
卷号：19
期号：3
出版社：Association of Food Technology, Turkey
摘要：Intensive studies has been carried out on the mechanism of formation of yoghurt gels since early 1960. Despite to these studies for about 30 years, this mechanism has not been clear yet. Today, two basic opinions related to this topic are in conflict. In this article these opinions are reviewed in detail and compared with each other.