Cross‐cultural acceptance of a traditional yoghurt‐like product made from fermented cereal

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|95|9|1876-1884

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.9, 2015-07, pp. : 1876-1884

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