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Journal: Dairy, 2024
Volume: 5
Number: 7

Article: Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides
Authors: by Athanasios Limnaios, Maria Tsevdou, Eirini Zafeiri, Evangelos Topakas and Petros Taoukis
Link: https://www.mdpi.com/2624-862X/5/1/7

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