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I.A.A. Abou Ayana and Amal Elsady Ibrahim, 2015. Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria. American Journal of Food Technology, 10: 48-57.
DOI: 10.3923/ajft.2015.48.57
URL: https://scialert.net/abstract/?doi=ajft.2015.48.57
DOI: 10.3923/ajft.2015.48.57
URL: https://scialert.net/abstract/?doi=ajft.2015.48.57