Physico-chemical and organoleptic properties of low fat yoghurt made with microbial exopolysaccharide produced from salted whey.
- Citation:
- Ali, A. A., M. A. A. Azzam, A. M. Metwally, Awad, E., and A. A., "Physico-chemical and organoleptic properties of low fat yoghurt made with microbial exopolysaccharide produced from salted whey.", In Polysaccharides as source of advanced and sustainable products, Wageningen ,the Netherlands, 2011.
Abstract:
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Notes:
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