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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Fermented soymilk with a monoculture of Lactococcus lactis

S Beasley1, H Tuorila, P E J Saris

  • 1Department of Applied Chemistry and Microbiology, University of Helsinki, Viikinkaari 9 (Biocenter 1), PO Box 56, 00014, Helsinki, Finland.

International Journal of Food Microbiology
|November 30, 2002
PubMed

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