Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference50 articles.
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4. Production of low-calorie yogurt using skim milk powder and fat-substitutes. 2. Compositional quality;Barrantes;Milchwissenschaft,1994
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