Properties of drinking yoghurt using different types of stabilizers
By: Awwad, Rizq Azab; Hasan, Zakariyya Muhammad Rizq; al-Batawi, Usamah Ibrahim…[et al.]. . Arab Universities Journal of Agricultural Sciences. Vol. 27, no. 1 (s) (2019), pp.431-440, 10 p.
Subjects: Bacteria; Guar gum; Lactic acid; Rheology