Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.
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| Description | scientific article |
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author: Lucília Domingues Maria A. Pereira Ana Nicolau Rosane F. Schwan José António Couto Teixeira Giuliano M. Dragone |
| Publication date | July 8, 2010 |
| Language | English |
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