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Journal: FoodsVolume: 13Number: 4180
Article: Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture
  • Authors:
  • Wenjie Xu1,2,
  • Xinzhu Wu3 and
  • Chen Xia1
  • et al.
Link: https://www.mdpi.com/2304-8158/13/24/4180

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