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Microbial, physical and sensory properties of yogurt supplemented with lentil flour

✍ Scribed by F. Zare; J.I. Boye; V. Orsat; C. Champagne; B.K. Simpson


Book ID
116489031
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
789 KB
Volume
44
Category
Article
ISSN
0963-9969

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