Optimisation of yogurt mousse dairy protein levels: a rheological, sensory, and microstructural study

by Casanova-Yepes, H., Carmona-Tamayo, R., Torres-Oquendo, J. D., Gomez-Betancur, A. M., Jaimes-Jaimes, J.
Published 2022

Finding a rapid, simple and precise method for determination of skim milk powder adulteration in non reconstituted milk

by Mazkour, S., Gheisari, H. R., Shekarforoush, S. S., Keshavarzi, Z.
Published 2020