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The development of a whey-based kefir beverage: Physiocochemical, sensory and microbiological characteristics
The development of a whey-based kefir beverage: Physiocochemical, sensory and microbiological characteristics
2007
Cheuk Chan
Siew-Young Quek
Am Roberton
Keywords:
Food science
Sensory system
Environmental science
Kefir
Biology
Correction
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