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Evaluation of Rheological, Physicochemical, and Sensory properties of Apple fortified Yoghurt

  • . C
  • . S
  • . S
Indian Journal of Dairy Science (2019) 72(1) 53-58
DOI: 10.33785/ijds.2019.v72i01.006
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Abstract

… milk by lactic acid- producing bacteria such as Streptococcus … benefits because of the lactic acid bacteria. As there is a lot of … al.,2017 reported 0.86% LA for coffee yoghurt and 1.04% LA …

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APA

. C. C., . S. M., & . S. B. (2019). Evaluation of Rheological, Physicochemical, and Sensory properties of Apple fortified Yoghurt. Indian Journal of Dairy Science, 72(1), 53–58. https://doi.org/10.33785/ijds.2019.v72i01.006

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