Quantitative Changes in Sugars, Especially Oligosaccharides, During Fermentation and Storage of Yogurt
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چکیده
منابع مشابه
Viability of Lactobacillus Plantarum Incorporated with Sourdough Powder-Based Edible Film in Set Yogurt and Subsequent Changes During Post Fermentation Storage
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1983
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(83)81747-0