Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction

Supplementary materials of published article "Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction" in Journal of Dairy Science发表于《乳品科学杂志》（Journal of Dairy Science）的论文《添加乳清分离蛋白对凝固型驼奶酸奶的影响：生物可及组分的流变学特性与生物活性》的补充材料