Characterization of the Fermented Milk “Laban” with Sensory Analysis and Instrumental Measurements
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.tb08919.x/fullpdf
Reference40 articles.
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3. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt;Béal;J Dairy Sci,1999
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