☆ 4.4 Article

Modelling of acidification kinetics and textural properties indahi(Indian yogurt) made from buffalo milk using response surface methodology

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2008)

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Journal

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 61, Issue 3, Pages 284-289

Publisher

Wiley
DOI: 10.1111/j.1471-0307.2008.00411.x

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Food Science & Technology

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