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Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey
Joyce, Olatunji T, Chakraborty, Subir K, Tripathi, Manoj K, Kotwaliwale, Nachiket, Chandra, PunitLanguage:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013217741798
Date:
November, 2017
File:
PDF, 574 KB
english, 2017