Dhia Ibrahim Jerro AlBedrani AKR. The Effect of Adding Chemically Modified Whey proteins to low-fat Buffalo Milk as a fat replacers in the physicochemical, Rheological and Sensory Properties of Buffalo low-fat Yogurt. Annals of RSCB [Internet]. 2021Jun.2 [cited 2024Apr.24];25(6):7010-3. Available from: https://www.annalsofrscb.ro/index.php/journal/article/view/6817