# Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents

> Research article (Journal of Food Science, 2020) · cited 22× · AI/ML

**Wikidata**: [openalex:W3093686682](https://www.wikidata.org/wiki/openalex:W3093686682)  
**Source**: https://4ort.xyz/entity/gelation-and-microstructural-properties-of-a-milletbased-yogurtlike-product-using-polymerized-whey-protein-and-xanthan-g