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Producing probiotic beverage based on raffia sap fermented by Lactobacillus fermentum and Bifidobacterium bifidum.
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- Research on Crops, 2019, v. 20, n. 3, p. 629, doi. 10.31830/2348-7542.2019.092
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- Article
Optimization of fermentation conditions for ting production using response surface methodology.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13381
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- Article
Sorghum Coffee--Lactose Stout Production and Its Physico-Chemical Characterization.
- Published in:
- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010020
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- Article