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Journal: Fermentation, 2021
Volume: 7
Number: 90

Article: Development of Probiotic Almond Beverage Using Lacticaseibacillus rhamnosus GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre
Authors: by Lauren Muncey and Sharareh Hekmat
Link: https://www.mdpi.com/2311-5637/7/2/90

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