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    • Product development of low-fat yoghurt supplemented with 

      Sakulyunyongsuk, Nopporn (2017-08-27)
      The purposes of this research were to study the suitable volume of Jerusalem artichoke flour for stirred low-fat yoghurt production and to study their shelf life. A different level (0.00, 1.80, and 3.60 % w/w skim milk) ...