IMPROVEMENT OF NUTRITIONAL AND HEALTHY VALUES OF YOGHURT BY FORTIFICATION WITH RUTUB DATE.
| Autor: | Ismail, Magdy M.1 abo-omar98@hotmail.com |
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| Zdroj: | Journal of Microbiology, Biotechnology & Food Sciences. Apr/May2015, Vol. 4 Issue 5, p398-406. 9p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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