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Investigation of the changes in rheological properties and some quality characteristics of probiotic fermented almond milk with added different ratios of orange juice |
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| Authors: | Gülseven Duran Mutlu Cevik |
| Affiliation: | 1. Graduate Institute of Education, Food Engineering Department, Munzur University, Tunceli, Turkey;2. Faculty of Fine Arts, Design and Architecture, Department of Gastronomy and Culinary Arts, Munzur University, Tunceli, Turkey |
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