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Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values
Research article (Journal of Food Processing and Preservation, 2017) · cited 25× · AI/ML
Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values
Summary
Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values is a scholarly article[1].
Key Facts
Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values. Retrieved May 24, 2026, from https://4ort.xyz/entity/physical-rheological-and-microstructural-properties-of-whey-protein-enriched-yogurt-influenced-by-heating-the-milk-at-di
MLA“Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/physical-rheological-and-microstructural-properties-of-whey-protein-enriched-yogurt-influenced-by-heating-the-milk-at-di.
BibTeX@misc{4ortxyz_physical-rheological-and-microstructural-properties-of-whey-protein-enriched-yogurt-influenced-by-heating-the-milk-at-di_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values}}, year = {2026}, url = {https://4ort.xyz/entity/physical-rheological-and-microstructural-properties-of-whey-protein-enriched-yogurt-influenced-by-heating-the-milk-at-di}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values — https://4ort.xyz/entity/physical-rheological-and-microstructural-properties-of-whey-protein-enriched-yogurt-influenced-by-heating-the-milk-at-di (retrieved 2026-05-24)
