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Assessment of different levels of blackcurrant juice and furcellaran on the quality of fermented whey-based beverages using rheological and mechanical vibration damping techniques | 85 |
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Assessment of different levels of blackcurrant juice and furcellaran on the quality of fermented whey-based beverages using rheological and mechanical vibration damping techniques | 14 | 4 | 17 | 7 | 4 | 13 | 4 |
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