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Sensory properties of soy yoghurts prepared from yellow and black soymilk using Streptococcus infantarius 12 and Weisellia sp. 4
Jiyeon Chun, Dae-Young Kwon, Jong Sang Kim, Jeong-Hwan KimVolume:
88
Year:
2008
Language:
english
Pages:
5
DOI:
10.1002/jsfa.3277
File:
PDF, 108 KB
english, 2008