Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts

Published 2015 View Full Article

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Title
Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 98, Issue 9, Pages 5995-6003
Publisher
American Dairy Science Association
Online
2015-07-17
DOI
10.3168/jds.2015-9738

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