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The relative effect of milk base, starter, and process on yogurt texture: A review

Keywords : YOGOURT
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Journal articles
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https://hal.inrae.fr/hal-02682425
Contributor : Migration Prodinra <>
Submitted on : Monday, June 1, 2020 - 1:01:53 AM
Last modification on : Friday, June 12, 2020 - 10:43:26 AM

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  • HAL Id : hal-02682425, version 1
  • PRODINRA : 73949

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I. Sodini, Florent Remeuf, S. Haddad, Georges Corrieu. The relative effect of milk base, starter, and process on yogurt texture: A review. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2004, 44 (2), pp.113-137. ⟨hal-02682425⟩

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