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Journal: Foods, 2022
Volume: 11
Number: 1774
Article:
The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
Authors:
by
Yuanyuan Ye, Pei Li, Jiaojiao Zhou, Jiangling He and Jie Cai
Link:
https://www.mdpi.com/2304-8158/11/12/1774
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