Changes in the physicochemical and microbiological properties of probiotic-fermented low-fat yoghurt enriched with barley β-glucan during cold storage

Published 2018 View Full Article

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Journal

Mljekarstvo

Volume -, Issue -, Pages 295-309

Publisher

Croatian Dairy Union

Online

2018-10-11

DOI

10.15567/mljekarstvo.2018.0405

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Mljekarstvo

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