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Publications by authors named "Nurgin Memisi"

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Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures.
Nebojša Ilić Miona Belović Nurgin Memiši Mladenka Pestorić Dubravka Škrobot

Foods

September 2024

Novel probiotic yoghurt was produced using the combination of bacterial cultures HA119 and subsp. B94 and yoghurt bacteria subsp. and .

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