Production of low-calorie yoghurt using skim milk and fat-substitutes: 3. Microbiological and organoleptic qualities

E Barrantes, AY Tamime, AM Sword

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)205 - 208
Number of pages4
JournalMilchwissenschaft
Volume49
Publication statusFirst published - 1994

Keywords

  • Milk
  • Organoleptic
  • Production
  • Quality
  • Yoghurt

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