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Preparation of non alcoholic naturally carbonated beverage using yeast isolate from whey beverage

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Table 1. Percentage homology of yeast isolate (84) based on nucleotide sequence
Table 2. Percentage homology of yeast isolate (86) based on nucleotide sequence
Table 4. Percentage homology of yeast isolate (S82) based on nucleotide sequence:
Table 6. Physicochemical parameters of amla juice
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