Influence of substituting milk powder for whey powder on yoghurt quality
- 31 October 2002
- journal article
- editorial
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 13 (9-10), 334-340
- https://doi.org/10.1016/s0924-2244(02)00160-7
Abstract
No abstract availableKeywords
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- Optimization of Yogurt Production Using Demineralized WheyJournal of Food Science, 1997
- Heat and mass transport in the freezing of apple tissueInternational Journal of Food Science & Technology, 1982