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2013•Egyptian journal of dairy scienceRequires access

Impact of some hydrocolloids on the physical characteristics and quality of non-fat yoghurt.

N. M. Mehanna, E. M. A. Ibrahim, Lamiaa I. El‐Nawasany

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Key concepts: Food science, Quality (philosophy), Food quality, Chemistry, Business, Biotechnology, Biology, Physics

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Impact of some hydrocolloids on the physical characteristics and quality of non-fat yoghurt. — Research Paper | ScholarLens