The manufacture of set-type natural yoghurt containing different oils — 1. Compositional quality, microbiological evaluation and sensory properties
- 30 September 1996
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 6 (8-9) , 811-826
- https://doi.org/10.1016/0958-6946(96)00009-x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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