article
Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks
Fecha
2012-04Registro en:
1471-0307
10.1111/j.1471-0307.2012.00845.x
Autor
Souza, Domingos Fabiano de Santana
Bezerra, Maria F.
Correia, Roberta T. P.