Effect of Stabilizers on Sensory Characteristics of Yoghurt Prepared from Soy-Cow Milk Blend
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Abstract
The fermented milk products occupy an important place in the diet of Indian people where the majority of the population is vegetarian and for them milk and milk products are one of the main sources of animal proteins.Downloads
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Published
2007-11-01
How to Cite
Jadhav, B. A., Kshirsagar, R. B., Gadhe, K. S., & Patil, B. M. (2007). Effect of Stabilizers on Sensory Characteristics of Yoghurt Prepared from Soy-Cow Milk Blend. The Indian Journal of Nutrition and Dietetics, 44(11), 522–526. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/6146
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