Rheological and sensory properties of yogurt from skim milk and ultrafiltered retentates
- 1 January 1992
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 2 (5), 311-323
- https://doi.org/10.1016/0958-6946(92)90035-k
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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