Table 1 Amount of HCl (1 M) required to acidify 100 mL of 1–3% lentil flour or 1–3% skim milk supplemented yogurt and non-supplemented control samples from pH 6.5 to 4.0 (SM: skim milk, LF: lentil flour).
Table 1Amount of HCl (1 M) required to acidify 100 mL of 1–3%lentil flour or 1–3% skim milk supplemented yogurt andnon-supplemented control samples from pH 6.5 to 4.0(SM: skim milk, LF: lentil flour).