Cite
HARVARD Citation
Muzammil, H. et al. (2022). Assessment of oligofructose and glycerol supplementation on glass transition temperature and quality of frozen yogurt. Journal of food processing and preservation. 46 (11), p. n/a. [Online].
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Muzammil, H. et al. (2022). Assessment of oligofructose and glycerol supplementation on glass transition temperature and quality of frozen yogurt. Journal of food processing and preservation. 46 (11), p. n/a. [Online].