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Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders

Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders

Karaca, Oya Berkay; Saydam, İbrahim Başar; Güven, Mehmet

期刊名称Journal of Food Processing and Preservation
作者Karaca, Oya Berkay; Saydam, İbrahim Başar; Güven, Mehmet
印刷ISSN0145-8892
电子ISSN1745-4549
文件大小612.54KB
发表时间2019-03-18
DOI10.1111/jfpp.13926

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