CHEMICAL AND MICROBIAL PROPERTIES OF YOGURT PROCESSED FROM COW'S MILK AND SOYMILK
- 1 April 2009
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 33 (2), 245-254
- https://doi.org/10.1111/j.1745-4549.2008.00336.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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