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This page is a summary of: Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixture of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yogurt Culture, Food Technology and Biotechnology, January 2019, Food Technology and Biotechnology Journal,
DOI: 10.17113/ftb.57.04.19.6344.
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