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

Research output: Contribution to journal › Article › peer-review

Keywords

@article{31d0fb49123e4a7eb4211b7753423636,

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

keywords = "Milk, Organoleptic, Production, Quality, Yoghurt",

author = "E Barrantes and AY Tamime and AM Sword",

year = "1994",

language = "English",

volume = "49",

pages = "205 -- 208",

journal = "Milchwissenschaft",

}