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Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk
Author(s):
AB Shori
,
AS Baba
,
A. Shori
,
A. S. Baba
Publication date:
2012
Journal:
J. Assoc. Arab Univ. Basic Appl. Sci.
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BIO Integration
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DOI::
10.1016/j.jaubas.2011.11.001
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