Original scientific paper

The influence of the addition of milk powder and cultures on some properties of yoghurt

Ivanka Babić ; Tehnološki fakultet, Zagreb
Ante Petričić

Abstract

Keywords

yoghurt; properties; milk powder

Hrčak ID:

66931

URI

https://hrcak.srce.hr/66931

Publication date:

2.4.1966.

Article data in other languages: croatian

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