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3. AOAC (1996b). Official methods of analysis of the association of official analytical chemists. (16th ed.), vol 2. AOAC Official Method 925.23. Solids (total) in milk. (p. 10). Gaithersburg, Maryland: AOAC (Chapter 33).
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5. Physical properties of stirred-curd unsweetened yoghurts stabilised with different dairy ingredients;Guinee;Milchwissenschaft,1995