Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder.
Ishtiaq AhmadZhouyi XiongXiong HanguoNauman KhalidRao Sanaullah KhanPublished in: Journal of food science and technology (2021)
The online version contains supplementary material available at 10.1007/s13197-021-05112-6.