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Return to Article Details Fermentação de extrato vegetal de aveia com cepas de Lactobacillus acidophilus LA-5, Bifidobacterium animalis BB-12 e Streptococcus termophilus: propriedades físico-químicas, microbiológicas e sensoriais / Fermentation of oat extract with strains of Lactobacillus acidophilus LA-5, Bifidobacterium animalis BB-12 and Streptococcus thermophilus: physicochemical, microbiological and sensory properties Download Download PDF