title: The effect of degree of whey protein denaturation and conditions of milk preparation on functional properties of yoghurt (short communication).
authors.affiliation: University of Agriculture and Technology, Institute of Dairy Technology, Olsztyn, Poland.
authors.forename: Z
authors.initials: Z
authors.lastname: Zbikowski
authors.forename: A
authors.initials: A
authors.lastname: Zbikowska
authors.forename: M
authors.initials: M
authors.lastname: Baranowska
mesh_terms: D000818:Animals; D005511:Food Handling; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D011489:Protein Denaturation; D014783:Viscosity; D000067816:Whey Proteins; D015014:Yogurt / Q000032:analysis*
chemical_list: D008894:Milk Proteins; D000067816:Whey Proteins