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BioMed Research International
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2017
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Article
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Fig 1
/
Research Article
Production of a Functional Frozen Yogurt Fortified with
Bifidobacterium
spp.
Figure 1
(a) Growth rate of different species of
Bifidobacterium
spp. (b) pH of different species of
Bifidobacterium
spp.
(a)
(b)