Effect of ultrafiltered milk permeate and non-dairy creamer powder concentration on low phenylalanine yoghurt’s physicochemical properties during storage
Crossref DOI link: https://doi.org/10.1007/s13197-016-2278-9
Published Online: 2016-08-13
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Goldar, Parisa
Givianrad, Mohammad Hadi
Shams, Akbar
License valid from 2016-07-01