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Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review
 
 
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Foods 2014, 3(2), 194-207; https://doi.org/10.3390/foods3020194
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article pdf uploaded. 8 April 2014 09:36 CEST Version of Record https://www.mdpi.com/2304-8158/3/2/194/pdf
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