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Journal: Foods, 2021
Volume: 10
Number: 294

Article: Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation
Authors: by Sana M’hir, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno and Lamia Ayed
Link: https://www.mdpi.com/2304-8158/10/2/294

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