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Effect of added milk protein concentrates and ultrasonic treatment on the characteristics of set-style yogurt made from goat milk / Uticaj dodatih koncentrata proteina mleka i ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka
(Univerzitet u Beogradu, Poljoprivredni fakultet, 2014)
Fermented dairy products are a very diverse group of products. Due to good sensory properties, digestibility and appropriate dietary properties, production and consumption of these products in recent years have been ...