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|Title:||Physicochemical, microbiological and sensory properties of concentrated yogurt (Labneh) made of goats' milk, cows' milk and their mixture||Authors:||Serhan, Mireille
|Affiliations:||Department of Nutritional Sciences||Issue Date:||2015||Conference:||Lebanese Association for the Advancement of Science (LAAS) International Science Conference (21st : 15-17 April, 2015 : Beirut, Lebanon)||URI:||https://scholarhub.balamand.edu.lb/handle/uob/1499||Type:||Conference Presentation|
|Appears in Collections:||Department of Nutritional Sciences|
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