Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy Yogurts
- 1 October 2000
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 65 (7), 1244-1247
- https://doi.org/10.1111/j.1365-2621.2000.tb10272.x
Abstract
No abstract availableKeywords
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