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Application of Renneted Skim Milk as a Fat Mimetics in Nonfat Yoghurt

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Academic year: 2020

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Figure

Table 1. Codes of different yoghurts present in this study.
Table 2. Means (±SD) of the physicochemical characteristics of yoghurt samples ( n = 10)
Table 5. Means (±SD) of WHC and firmness of yoghurt samples (n = 10).
Table 6. Means (±SD) of the sensory evaluation of yoghurt samples.

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