# Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

> Research article (Food Hydrocolloids, 2017) · cited 153× · AI/ML

**Wikidata**: [openalex:W2577591340](https://www.wikidata.org/wiki/openalex:W2577591340)  
**Source**: https://4ort.xyz/entity/effect-of-whey-protein-phase-volume-on-the-tribology-rheology-and-sensory-properties-of-fat-free-stirred-yoghurts