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Journal of Food Quality
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Journal of Food Quality
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2017
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Article
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Fig 1
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Research Article
Traditional Cereal Food as Container of Probiotic Bacteria “
Lb. rhamnosus
GG”: Optimization by Response Surface Methodology
Figure 1
Evolution of
Lb. rhamnosus
(a) and pH and total acidity (b) during fermentation of Bsissa.
(a)
(b)