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Cited article:

Carbohydrate fraction characterisation of functional yogurts containing pectin and pectic oligosaccharides through convolutional networks

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Journal of Food Composition and Analysis 90 103484 (2020)

RP-HPLC determination of Furosine in fermented milk of different brands retailed in China

M Dong, M Tekliye and X Pei
International Journal of Agricultural Science and Food Technology 5 (1) 064 (2019)

Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation

Elena Bancalari, Valentina Bernini, Benedetta Bottari, Erasmo Neviani and Monica Gatti
Frontiers in Microbiology 7 (2016)

Preparation of low galactose yogurt using cultures of Gal+ Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus

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Journal of Food Science and Technology 51 (9) 2183 (2014)

Microbiological, Physicochemical, and Antioxidant Properties of Plain Yogurt and Soy Yogurt

Sung-Mee Lim
The Korean Journal of Microbiology 49 (4) 403 (2013)

Morfología y diferenciación de colonias de tres tipos de bacterias lácticas

P. Ramírez-Baca, B. García-Cansino, E. Moreno-Hernández, J. M. Ríos-Carmona, C. Rodríguez Cisneros, J. Vásquez-Arroyo, R. Rodríguez-Martínez, S. Esparza-González and G. V. Nevárez-Morrillón
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