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2019•Journal of Food Science and TechnologyOpen access

Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production

Neslihan Yıldız, İhsan Bakırcı

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Key concepts: Syneresis, Titratable acid, Total dissolved solids, Food science, Skimmed milk, Chemistry, Streptococcus thermophilus, Organoleptic

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