EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITION PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COWMILK AND COCONUT MILK. ABSTRACT Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 % and 50 % coconut milk …
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