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    Lactic acid fermentation of pasteurized and powdered milk and optimizing the factors affecting the fermentation process 

    Sharar, Nowshin Shyara (BRAC University, 2013-12)
    Yogurt is a basic dairy product that has been consumed for centuries as a part of the diet, even when its beneficial effects were neither fully known nor scientifically proven. With time, yogurt has been continuously ...

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    AuthorSharar, Nowshin Shyara (1)SubjectMicrobiology (1)... View MoreDate Issued
    2013 (1)
    Has File(s)Yes (1)

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