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Texture profile properties, sensory evaluation, and susceptibility to syneresis of yoghurt prepared from lactose-free milk
Kárnyáczki, Zs., Csanádi, J.Volume:
46
Language:
english
Journal:
Acta Alimentaria
DOI:
10.1556/066.2016.0018
Date:
December, 2017
File:
PDF, 239 KB
english, 2017