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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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