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 journalArticle

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

Keywords

  • Milk
  • Production
  • Quality
  • Yoghurt

Cite this

Barrantes, E., Tamime, AY., Davies, G., & Barclay, MNI. (1994). Production of low-calorie yoghurt using skim milk and fat-substitutes: 2. Compositional quality. Milchwissenschaft, 49, 135 - 139.