Fermented yogurt milk base for sauces-Reference-Cited by-同舟云学术

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Fermented yogurt milk base for sauces

Published:2019 Issue:7 Volume: Page:30-31
ISSN:1019-8946
Container-title:Dairy Industry
language:
Short-container-title:DI

Author:

Polyanskii K.K., ,Alekseeva T.V.,Kalgina Yu.O.,Bokarev D.A.,Fursova A.P.,Zdorovtsev E.O., , , , , ,

Publisher

Autonomous Nonprofit Organization Publishing Dairy Industry

Subject

General Medicine

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermented oat milk as a base for lactose-free sauce;Foods and Raw Materials;2022-03-30

2. Economic and mathematical approach to optimization of vacuum-freeze drying of the enzyme preparation inulinase Bacillus polymyxa 29;Proceedings of the Voronezh State University of Engineering Technologies;2020-09-18

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