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The impact of some nutritional facts and physico-chemical indices on the goat's milk yogurt texture

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dc.contributor.author BULGARU, Viorica
dc.date.accessioned 2024-05-02T06:02:18Z
dc.date.available 2024-05-02T06:02:18Z
dc.date.issued 2021
dc.identifier.citation BULGARU, Viorica. The impact of some nutritional facts and physico-chemical indices on the goat's milk yogurt texture. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 pp. 77-78. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/26986
dc.description.abstract The problem imposed by this research is to identify the impact of some physico-chemical indices on the formation of the texture of goat milk yogurt resulting from the fact that it forms a weaker lactic gel compared to cow milk yogurt. In this paper, goat milk yogurt and cow milk yogurt are analyzed, both samples being made by the classic thermostat method. en_US
dc.language.iso en en_US
dc.publisher "Alma Mater" Publishing House, Bacau en_US
dc.relation.ispartofseries The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject goat milk yogurts en_US
dc.subject cow milk yogurts en_US
dc.title The impact of some nutritional facts and physico-chemical indices on the goat's milk yogurt texture en_US
dc.type Article en_US


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