Effects of adding cocoa (Theobroma cacao L.) pulp nectar to stirred yoghurts on physicochemical and sensory properties

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dc.contributor.authorBadrie, Neela
dc.contributor.authorAli, Naailah
dc.contributor.authorSukha, Darin
dc.date.accessioned2012-02-15T14:22:17Z
dc.date.available2012-02-15T14:22:17Z
dc.date.issued2008
dc.date.submitted2008
dc.identifier.issn1684-8462
dc.identifier.urihttps://hdl.handle.net/2139/11552
dc.language.isoenen_US
dc.publisherJournal of Food Technologyen_US
dc.relation.ispartofseries6;2
dc.subjectphysicochemicalen_US
dc.subjectyoghurten_US
dc.subjectcocoa pulp nectaren_US
dc.subjectsensory properitiesen_US
dc.subjectnutritional anaylsisen_US
dc.titleEffects of adding cocoa (Theobroma cacao L.) pulp nectar to stirred yoghurts on physicochemical and sensory propertiesen_US
dc.typeArticleen_US

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