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Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios
T. Amatayakul, A.L. Halmos, F. Sherkat, N.P. ShahVolume:
16
Year:
2006
Language:
english
DOI:
10.1016/j.idairyj.2005.01.004
File:
PDF, 331 KB
english, 2006