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

Badrie, NeelaAli, NaailahSukha, Darin2012-02-152012-02-15200820081684-8462https://hdl.handle.net/2139/11552enphysicochemicalyoghurtcocoa pulp nectarsensory properitiesnutritional anaylsisEffects of adding cocoa (Theobroma cacao L.) pulp nectar to stirred yoghurts on physicochemical and sensory propertiesArticle