Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt

Published 2008 View Full Article

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Title
Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 61, Issue 2, Pages 170-177
Publisher
Wiley
Online
2008-04-08
DOI
10.1111/j.1471-0307.2008.00385.x

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