Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures
| Autor: | Zare, F., Champagne, C.P., Simpson, B.K., Orsat, V., Boye, J.I. |
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| Zdroj: | In LWT - Food Science and Technology March 2012 45(2):155-160 |
| Databáze: | ScienceDirect |
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