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Effect of heat treatment of skim milk and final fermentation pH on graininess and roughness of stirred yogurt
AHMET KÜCÜKCETINVolume:
61
Year:
2008
Language:
english
Pages:
6
DOI:
10.1111/j.1471-0307.2008.00420.x
File:
PDF, 384 KB
english, 2008