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A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation by Iddrisu Ibrahim, Joseph Atia Ayariga, Junhuan Xu, Robertson K. Boakai, Olufemi S. Ajayi, James Owusu-Kwarteng
Published 2023-03-01
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