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    Viability of lactic acid bacteria, fatty acid profile and quality of cocoghurt made using local and commercial starters during fermentation

    Viability of lactic acid bacteria, fatty acid profile and quality of cocoghurt made using local and commercial starters during fermentation by Pato, Usman, Y, Yusuf, I. P, Panggabean, N. P., Handayani, A. N, Kusuma, N, Adawiyah, Irwandi, Jaswir

    Published 2021
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