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Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption
 
 

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Journal: Fermentation, 2024
Volume: 10
Number: 231

Article: Microbial Preservation and Contamination Control in the Baking Industry
Authors: by Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves Junior, Claudia Ramos da Silva, Veronica da Silva Cardoso and Ingrid Teixeira Akamine
Link: https://www.mdpi.com/2311-5637/10/5/231

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