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    Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

    Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure by Lambros Sakkas, Maria Tzevdou, Evangelia Zoidou, Evangelia Gkotzia, Anastasis Karvounis, Antonia Samara, Petros Taoukis, Golfo Moatsou

    Published 2019-08-01
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