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Application of fermented soya as a bacterial starter for production of fermented milk

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Figure

Figure 1. The difference in LAB counts (CFU/g) in fer-mented milk after 24 h of SSF and SmF
Table 2. Contents of Ba (mg/kg) in fermented milk after 24 h of storage at a temperature of 4°C
Figure 3. The difference in sensory attributes of fermented milk after 24 hours of (SSF and SmF) using different LAB

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