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Journal: Foods, 2023
Volume: 12
Number: 2552
Article:
Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties
Authors:
by
Ramize Hoxha, Yana Evstatieva and Dilyana Nikolova
Link:
https://www.mdpi.com/2304-8158/12/13/2552
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