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Journal: FoodsVolume: 15Number: 16
Article: Physicochemical, Rheological, and Sensory Properties of Organic Goat’s and Cow’s Fermented Whey Beverages with Kamchatka Berry, Blackcurrant, and Apple Juices Produced at a Laboratory and Technical Scale
- Authors:
- Jagoda O. Szafrańska 1,
- Robert Waraczewski 1 and
- Bartosz G. Sołowiej 1,*
- et al.
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