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2012•Iranian Journal of Nutrition Sciences and Food TechnologyRequires access

Effects of milk solids-non-fat content on physical, chemical and sensory properties of frozen yogurt

Marzieh Moeenfard, H Purazarang, Mostafa Mazaheri Tehrani

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Key concepts: Food science, Milk fat, Chemistry, Sensory system, Total dissolved solids, Biology, Environmental science, Neuroscience

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Effects of milk solids-non-fat content on physical, chemical and sensory properties of frozen yogurt — Research Paper | ScholarLens