Production of low-calorie yoghurt using skim milk and fat-substitutes: 2. Compositional quality

E Barrantes, AY Tamime, G Davies, MNI Barclay

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)135 - 139
Number of pages5
JournalMilchwissenschaft
Volume49
Publication statusFirst published - 1994

Keywords

  • Milk
  • Production
  • Quality
  • Yoghurt

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