Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast. [electronic resource]

By: Contributor(s): Producer: 20170705Description: 39-46 p. digitalISSN:
  • 1879-3460
Subject(s): Online resources: In: International journal of food microbiology vol. 248
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Publication Type: Journal Article

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