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ArticleDelshadian, Zohre and Mohammadi, Reza and Cheledavan, Saeedeh and Shadnoush, Mehdi and Ahmadi, Elahe and Mortazavian, Amir Mohammad (2015) Combined effects of incubation temperature, type of starter bacteria and final pH of fermentation on microbiological, biochemical and sensory characteristics of probiotic doogh (Iranian drink based on fermented milk). Koomesh. pp. 636-647. |
