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agriculture, sylviculture et pêche - iate.europa.eu
Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (eugenia jambolana lam) and bifidobacterium animalis subsp. lactis bi-07 AbstractThe present study investigated four experimental groups of caprine frozen yoghurt produced with the addition of fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and the probiotic strain Bifidobacterium animalis subsp....
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The effect of b type gelatine (beef gelatine) used on the water holding capacity, melting time and organoleptic quality of frozen yoghurtThis research aims to find out and determine the proper concentration of beef gelatine which used to produce high quality of frozen yoghurt based on the water holding capacity, melting time and organoleptic quality (texture and taste)....
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