Menoufia Journal of Food and Dairy Sciences
 2017
DOI: 10.21608/mjfds.2017.127037
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Improvement of the Rheological and Physical Properties of Non-Fat Yogurt Using Microbial Transglutaminase, Exopolysaccharides Producing Culture and Commercial Stabilizers

Dina A.M. Amer1,
M.Y.A. El- Hawary2,
M.A. El- Soda3
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