Cite
HARVARD Citation
Ben-Harb, S. et al. (2020). Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Ben-Harb, S. et al. (2020). Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].