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Volume 2 - 1 (Jan-June 2026)

COMPARATIVE EVALUATION AND SELECTION OF NCDC CULTURES FOR FERMENTED SOY YOGHURT MANUFACTURE BASED ON TECHNOLOGICAL AND PROBIOTIC CHARACTERISTICS

Author(s): Manoj Kumar

Volume 2 - 1

Page: 37-43

DOI : 10.70199/P-EIJMS.2.1.37-43

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