Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)
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121437
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0x95644003c57E6F55A65596E3D9Eac6813e3566dA
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121437
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10.1016/j.foodcont.2020.107474
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Scimatic Chain (ID: 481)
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