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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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