Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk
| Опубликовано в:: | Acta Manilana Vol. 59 (2011), 19-30 |
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| Главный автор: | |
| Другие авторы: | , , |
| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
2011
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| Предметы: |