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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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