Vol 2, No 6 (2013) - Articles
Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk
Vol 3, No 5 (2014) - Articles
Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt
Journal of Food Research ISSN 1927-0887 (Print) ISSN 1927-0895 (Online) E-mail: email@example.com
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