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Rheological properties of lactose-free yoghurt in relation to enzyme concentrations
Rheological properties of lactose-free yoghurt in relation to enzyme concentrations
2019
Jamshidbek Khabibullaev
Jelena Zagorska
Ruta Galoburda
Ingmars Cinkmanis
Keywords:
Food science
Fermentation
Pasteurization
Galactose
Chemistry
Lactose
Enzyme assay
Food quality
Rheology
Enzyme
Correction
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