Using whey permeate powders for partial sucrose substitution in flavored yogurt
Research output: Contribution to journal › Research article › Contributed › peer-review
Contributors
Details
Original language | English |
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Pages (from-to) | 174-178 |
Journal | Milk Science International |
Volume | 63 |
Publication status | Published - 2008 |
Peer-reviewed | Yes |
External IDs
Scopus | 42449139162 |
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