Use of kombucha culture in the production of fermented dairy beverages

Articles > Article · 2021

Authors: Pınar Şarkaya, ECEM AKAN, Özer KINIK

LWT-FOOD SCIENCE AND TECHNOLOGY, Journal Indexed in SCI Expanded, International, 2021, vol 137, pp 110326-110326

DOI: 10.1016/j.lwt.2020.110326

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