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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Effects of lactoperoxidase and hydrogen peroxide on rheological properties of yoghurt

Barbaros Ozer1, Alistair Grandison, Richard Robinson

  • 1Harran University, Faculty of Agriculture, Dept. of Food Engineering, Sanliurfa, Turkey.

The Journal of Dairy Research
|June 13, 2003
PubMed

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