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Physicochemical, Microbiological, and Sensory Characteristics of Yoghurt Produced by Back-Sloping Fermentation

Physicochemical, Microbiological, and Sensory Characteristics of Yoghurt Produced by Back-Sloping Fermentation

Evy Rossi1*, Fajar Restuhadi1, Raswen Efendi1, Yusmarini1, Rahmayuni1, Emma Riftyan1, Bisma Panca Winata2, Yolanda Ashara2, Usman Pato1

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Advances in Animal and Veterinary Sciences

November

Vol. 12, Iss. 11, pp. 2062-2300

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