Study of soy-fortified green tea curd formulated using potential hypocholesterolemic and hypotensive probiotics isolated from locally made curd

Published 2018 View Full Article

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Journal

FOOD CHEMISTRY

Volume 268, Issue -, Pages 558-566

Publisher

Elsevier BV

Online

2018-06-24

DOI

10.1016/j.foodchem.2018.06.114

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FOOD CHEMISTRY

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