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Journal: Foods, 2018
Volume: 7
Number: 51
Article:
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages
Authors:
by
Anna Lorusso, Rossana Coda, Marco Montemurro and Carlo Giuseppe Rizzello
Link:
https://www.mdpi.com/2304-8158/7/4/51
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