Souza, Domingos Fabiano de SantanaBezerra, Maria F.Correia, Roberta T. P.2021-12-062021-12-062012-04BEZERRA, Maria F; SOUZA, Domingos Fabiano de Santana; CORREIA, Roberta T. P.. Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks. International Journal Of Dairy Technology, [S.L.], v. 65, n. 3, p. 437-443, 23 abr. 2012. Wiley. http://dx.doi.org/10.1111/j.1471-0307.2012.00845.x. DisponÃvel em: https://onlinelibrary.wiley.com/doi/full/10.1111/j.1471-0307.2012.00845.x. Acesso em: 05 nov. 2021.1471-0307https://repositorio.ufrn.br/handle/123456789/45198Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/AcidificationYoghurtQualityRheologyChemical compositionAcidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milksarticle10.1111/j.1471-0307.2012.00845.x