Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short-set Yoghurt
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Main Authors: | Eze, C.M., Aremu, K.O., Alamu, Emmanuel Oladeji, Okonkwo, T.M. |
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Published: |
2021-08-18T10:54:21Z
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Online Access: | https://hdl.handle.net/10568/114691 |
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