Statistics for Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt
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| Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt | 3 |
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| February 2025 | 0 |
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| B1_Peer reviewed paper_ Effect of optimising ingredients in yoghurt.pdf | 28 |