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2013 Other Outputs The effects of casein-to-whey protein ratio on the texture, rheology and flavour release of stirred yoghurtChua, David Kian Seng (2013). The effects of casein-to-whey protein ratio on the texture, rheology and flavour release of stirred yoghurt. PhD Thesis, School of Agriculture and Food Sciences, The University of Queensland. doi: 10.14264/uql.2014.131 |
