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    SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS

    SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS by Akhmedova V.R., Ryabtseva S.A., Shpak M.A., Anisimov G.S., Marugina E.V

    Published 2015-12-01
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