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• https://doi.org/10.55956/BAKH2842

  EVALUATION OF THE BIOLOGICAL VALUE OF YOGURTS MADE FROM A MIXTURE OF PLANT-BASED AND COW’S MILK

  • A.B. Tapalova
  • T.Ch. Tultabaeva
  • Zh.K. Imangaliyeva
  • E.G. Omirzak

  156-166

  2025-03-30

  Abstract views: 156 / PDF downloads: 99