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Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production

The aim of this study was to determine some physical, chemical, microbiological and organoleptic properties of set-type yogurts made with six different skim milk powder (SMP), whey powder (WP) and buttermilk powder (BMP) during a 21-day period. Samples were taken from yogurts on day 1, 7, 14 and 21....

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Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Yıldız, Neslihan, Bakırcı, Ihsan
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2019
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6801264/
https://ncbi.nlm.nih.gov/pubmed/31686674
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03953-w
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