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Original Articles

MODELIZACIÓN DE LA CONSISTENCIA DE YOGUR BATIDO: EFECTO DE LA ADICIÓN DE VARIOS GELIFICANTES
MODELIZATION OF STIRRED YOGUR CONSISTENCY: ADITION EFFECT OF DIFFERENT THICKENINGS
MODELIZACIÓN DA CONSISTENCIA DE IOGUR BATIDO: EFECTO DA ADICIÓN DE VARIOS XELIFICANTES

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Pages 90-94 | Received 22 Aug 2002, Accepted 08 May 2003, Published online: 14 Oct 2009

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