Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/1507
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 
Karam, J.
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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