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INFLUENCE OF FERMENTATION AND STORAGE CONDITIONS ON THE SENSORY PROPERTIES OF PLAIN LOW FAT STIRRED YOGURTS

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The Freeze-Drying of Lactic Acid Bacteria. A Review

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Production and monomer composition of exopolysaccharides by yogurt starter cultures

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Exocellular polysaccharide production byStreptococcus thermophilus

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Characterization of the Fermented Milk “Laban” with Sensory Analysis and Instrumental Measurements

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