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Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts
Research article (International Dairy Journal, 2022) · cited 12× · AI/ML
Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts
Summary
Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts is a scholarly article[1].
Key Facts
Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts. Retrieved May 24, 2026, from https://4ort.xyz/entity/effects-of-heating-temperatures-and-ph-of-skim-milk-fortified-with-milk-protein-concentrate-on-the-texture-and-microstru
MLA“Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effects-of-heating-temperatures-and-ph-of-skim-milk-fortified-with-milk-protein-concentrate-on-the-texture-and-microstru.
BibTeX@misc{4ortxyz_effects-of-heating-temperatures-and-ph-of-skim-milk-fortified-with-milk-protein-concentrate-on-the-texture-and-microstru_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts}}, year = {2026}, url = {https://4ort.xyz/entity/effects-of-heating-temperatures-and-ph-of-skim-milk-fortified-with-milk-protein-concentrate-on-the-texture-and-microstru}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts — https://4ort.xyz/entity/effects-of-heating-temperatures-and-ph-of-skim-milk-fortified-with-milk-protein-concentrate-on-the-texture-and-microstru (retrieved 2026-05-24)
