Article Versions Notes

Ibitoye JO, Ly-Nguyen B, Le DN, Dewettinck K, Trzcinski AP, Phan TTQ. Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process. Foods. 2021; 10(7):1534. https://doi.org/10.3390/foods10071534

Ibitoye, Joshua Oladapo, Binh Ly-Nguyen, Duy Nghia Le, Koen Dewettinck, Antoine P. Trzcinski, and Thi Thanh Que Phan. 2021. "Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process" Foods 10, no. 7: 1534. https://doi.org/10.3390/foods10071534

Ibitoye, J. O., Ly-Nguyen, B., Le, D. N., Dewettinck, K., Trzcinski, A. P., & Phan, T. T. Q. (2021). Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process. Foods, 10(7), 1534. https://doi.org/10.3390/foods10071534