The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt
- Citation:
- Romeih, E. A., M. Abdel-Hamid, and A. A. Awad, "The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt", Dairy Science and Technology, vol. 94, no. 3, pp. 297-309, 2014.
Abstract:
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Notes:
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