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Title: THE EFFECT OF THE DIFFERENT CONCENTRATIONS OF WHEAT FIBER AND GELATIN ON SELECTED PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF FAT-FREE CONCENTRATED FLAVORED YOGURT
Authors: Farideh Vahid-Moghadam1, Vajiheh Fadaei 2, Rezvan Pourahmad2
Journal: International Journal of Biology and Biotechnology
Publisher: University of Karachi, Karachi
Country: Pakistan
Year: 2013
Volume: 10
Issue: 4
Language: English
Abstract is not available for this paper.
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