Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy Yogurts

✍ Scribed by M.A. Drake; X.Q. Chen; S. Tamarapu; B. Leenanon

• Book ID: 108821973
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 104 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb10272.x