Physicochemical and Sensorial Properties of Probiotic Yogurt as Affected by Additions of Different Types of Hydrocolloid |
Bahrami, Masoud
(Department of Food Science and Technology, Kermanshah Branch, Islamic Azad University)
Ahmadi, Dariush (Department of Food Science and Technology, Kermanshah Branch, Islamic Azad University) Alizadeh, Mohammad (Department of Food Science and Technology, Urmia University) Hosseini, Fakhrisadat (Standard Research Institute) |
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