Cite
HARVARD Citation
Buldo, P. et al. (2016). The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt. Lebensmittel-Wissenschaft + Technologie =. pp. 189-198. [Online].
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Buldo, P. et al. (2016). The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt. Lebensmittel-Wissenschaft + Technologie =. pp. 189-198. [Online].