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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Abstract