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Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred

Firuze Ergin1, Ahmet Küçükçetin1

  • 1Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|November 15, 2022
PubMed

Keywords:
Homogenization sequencehomogenization temperaturephysicochemical propertiesyoghurt

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