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Journal: Processes, 2025
Volume: 13
Number: 759

Article: Influence of Fermentation Time and Storage Conditions on the Physicochemical Properties of Different Yogurt Varieties Using Starter Cultures and Probiotic Lactobacillus rhamnosus GG
Authors: by Asif Anwar, Muhammad Abrar Faiz, Iftikhar Hussain Badar, Muhammad Hayat Jaspal and Juncai Hou
Link: https://www.mdpi.com/2227-9717/13/3/759

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