Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria
Resource
Food Microbiology, 20(3), 333-338
Journal
Food Microbiology
Journal Volume
20
Journal Issue
3
Pages
333-338
Date Issued
2003
Author(s)
Type
journal article
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20.pdf
Size
24.11 KB
Format
Adobe PDF
Checksum
(MD5):e1581b1cadac4c4e0b75e5e978da61d6