Ozcan, Tulay <br/><br/>
Yogurt made from milk heated at different pH values.  [electronic resource] 

 -  Journal of dairy science  Oct 2015 
 - 6749-58 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1525-3198 
<br/><br/><label>Standard No.: </label>10.3168/jds.2015-9643  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacteria--metabolism<br/>Fermentation<br/>Heating<br/>Hydrogen-Ion Concentration<br/>Light<br/>Milk--chemistry<br/>Rheology<br/>Yogurt--analysis