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    Enhancing yogurt overall quality with enzymatically hydrolyzed cantaloupe rind powder: Effects of the supplement ratio on texture, rheology, stability, phenolic content, and antioxidant activity

    Enhancing yogurt overall quality with enzymatically hydrolyzed cantaloupe rind powder: Effects of the supplement ratio on texture, rheology, stability, phenolic content, and antiox... by Thi Quynh Ngoc Nguyen, Thi Thuy Le, Thi Ho Thanh Dong

    Published 2024-07-01
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