Skip to main content

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Access & Citations

Citation counts are provided from Web of Science and CrossRef. The counts may vary by service, and are reliant on the availability of their data. Counts will update daily once available.

Food Production, Processing and Nutrition

ISSN: 2661-8974

Contact us