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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Review: functional properties of kefir

Zeynep B Guzel-Seydim1, Tugba Kok-Tas, Annel K Greene

  • 1Department of Food Engineering, Suleyman Demirel University, Cunur, Isparta, Turkey. zeyneps@sdu.edu.tr

Critical Reviews in Food Science and Nutrition
|March 11, 2011
PubMed

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