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Effect of Thermization and Storage on the Nutritional Properties and Shelf-Stability of Yoghurt from Blends of cow Milk and Coconut Milk

Effect of Thermization and Storage on the Nutritional Properties and Shelf-Stability of Yoghurt from Blends of cow Milk and Coconut Milk. ABSTRACT Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 % and 50 % coconut milk (CCM) and a control […]

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