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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's

C Senaka Ranadheera1, C A Evans, M C Adams

  • 1School of Environmental and Life Sciences, University of Newcastle, NSW 2308, Australia. senaka.ranadheera@uon.edu.au

Food Chemistry
|September 8, 2012
PubMed

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