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Academic Journal

Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk

Subjects: 2. Zero hunger; goat's milk; 0404 agricultural biotechnology

  • Source: Food Science and Technology v.41 n.1 2021Food Science and Technology (Campinas)Sociedade Brasileira de Ciência e Tecnologia

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