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2016•LWTRequires access

Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

Abdullah Akgün, Fehmi Yazıcı, Hacı Ali Güleç

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Key concepts: Syneresis, Streptococcus thermophilus, Food science, Titratable acid, Chemistry, Lactobacillus, Population, Fermentation

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Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt — Research Paper | ScholarLens