Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
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Title
Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
Authors
Keywords
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Journal
Foods
Volume 9, Issue 3, Pages 299
Publisher
MDPI AG
Online
2020-03-06
DOI
10.3390/foods9030299
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