# Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent

> Research article (Journal of Dairy Science, 2019) · cited 48× · AI/ML

**Wikidata**: [openalex:W2960388456](https://www.wikidata.org/wiki/openalex:W2960388456)  
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