# Physiochemical, texture properties, and the microstructure of set yogurt using whey protein–sodium tripolyphosphate aggregates as thickening agents

> Research article (Journal of the Science of Food and Agriculture, 2016) · cited 38× · AI/ML

**Wikidata**: [openalex:W2546071927](https://www.wikidata.org/wiki/openalex:W2546071927)  
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