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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

March

Adv. Anim. Vet. Sci., Vol. 13, Iss. 3,

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