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|Title:||Production technology and characterization of yoghurts from plants milk: comparison between physicochemical, microbiological and sensory attributes of almond milk versus soy milk-based yoghurts||Authors:||Serhan, Mireille
|Affiliations:||Department of Nutritional Sciences||Issue Date:||2016||Conference:||International Conference on Food Oral Processing (4th : July 2016 : Lausanne, Switzerland)||URI:||https://scholarhub.balamand.edu.lb/handle/uob/1507||Type:||Conference Presentation|
|Appears in Collections:||Department of Nutritional Sciences|
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