Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin.
- Published in:
- BioTech, 2024, v. 13, n. 4, p. 38, doi. 10.3390/biotech13040038
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- Article
Works by Khrundin, Dmitrii V.
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