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Influence of water activity on the fermentation of yogurt made with extracellular polysaccharide-producing or non-producing starters

✍ Scribed by Claudia Fajardo-Lira; Mariano García-Garibay; Carmen Wacher-Rodarte; Amelia Farrés; Valerie M. Marshall

Book ID
117653417
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
347 KB
Volume
7
Category
Article
ISSN
0958-6946

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