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Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk
Amal Bakr Shori, Ahmad S. BabaVolume:
11
Year:
2012
Language:
english
Pages:
6
DOI:
10.1016/j.jaubas.2011.11.001
File:
PDF, 1.01 MB
english, 2012