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Food Science and Technology (0101-2061)
The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage

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2013 Food Science and Technology (Campinas) Dias, Mônica de Lucena Lira Aguiar Phisicochemical, sensory, and microbiological evaluation and development of symbiotic fermented drink
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