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Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with <i>Lactobacillus sakei</i> by Piedad Margarita Montero Castillo, Verónica Morelos Martelo, Katiuska Gómez Acevedo, Yesid Alejandro Marrugo Ligardo, Diofanor Acevedo-Correa
Published 2023-10-01
Article