Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt
Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt · Peerford