Effect of acidification rate acidification temperature final pH and stabilizer content on colloidal stability of whey-based pomegranate beverage

Effect of acidification rate acidification temperature final pH and stabilizer content on colloidal stability of whey-based pomegranate beverage
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doi
10.1080/01932691.2016.1141360
Article type
Journal
https://people.iut.ac.ir/en/nasirpour/content/1615398