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Journal of Dairy Science|November 21, 2017
A 100-Year Review: Progress on the chemistry of milk and its componentsJohn A Lucey, Don Otter, David S HorneJournal of Dairy Science|August 3, 2015
Yogurt made from milk heated at different pH valuesTulay Ozcan, David S Horne, John A LuceyJournal of Agricultural and Food Chemistry|December 11, 2003
Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gelsFanny Guyomarc'h, Claire Queguiner, Andrew J R Law, et al.Pageof 1