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Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design

Crossref DOI link: https://doi.org/10.1007/s11694-021-00884-z

Published Online: 2021-03-26

Published Print: 2021-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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