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

Show full item record

Record view(s)

16
checked on Aug 13, 2022

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.