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The Journal of dairy research, v.85 no.2, 2018년, pp.238 - 242
Gyawali, Rabin , Ibrahim, Salam A
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The objective of the study reported in this Research Communication was to investigate the effects of pectin and whey protein concentrate (WPC) on the generation of acid whey during Greek-style yogurt (GSY) processing. Yogurt samples were prepared using pectin (0·05%, w/v) and whey protein con...
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