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A rheological study of acid-set "simulated yogurt milk" gels prepared from heat- or pressure-treated milk proteins

C. Deirdre Walsh-O'Grady, Brendan T. O'Kennedy, Richard J. Fitzgerald and Cáit N. Lane

Lait, 81 5 (2001) 637-650

DOI: https://doi.org/10.1051/lait:2001103

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