AMINO ACID COMPOSITION AND NUTRITIONAL IMPLICATIONS OF MILK FERMENTED BY VARIOUS LACTIC CULTURES
- 1 September 1982
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 5 (3), 235-243
- https://doi.org/10.1111/j.1745-4557.1982.tb00746.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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