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    The influence of saccharin and sorbitol upon the BB-12® activity in milk and the rheological characteristics of fermented products

    The influence of saccharin and sorbitol upon the BB-12® activity in milk and the rheological characteristics of fermented products oleh Luminiţa PRICOPE, Loredana DUMITRAŞCU, Anca NICOLAU, Daniela BORDA, Luminiţa GEORGESCU

    Diterbitkan 2010-12-01
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