The development of a whey-based kefir beverage: Physiocochemical, sensory and microbiological characteristics
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The development of a whey-based kefir beverage: Physiocochemical, sensory and microbiological characteristics
Chan, Cheuk
;
Quek, Siew-Young
;
Roberton, AM
Identifier:
http://hdl.handle.net/2292/21072
Issue Date:
2007-11-15
Reference:
Functional Food Symposium. 15 Nov 2007
Rights (URI):
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm
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