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Dictionary Entry Year : 2021

Fermentation: A Short Scientific and Culinary Overview of Kefir

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hal-03320166 , version 1 (17-08-2021)

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  • HAL Id : hal-03320166 , version 1

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Christophe Lavelle, Jean-Baptiste Boulé. Fermentation: A Short Scientific and Culinary Overview of Kefir. Handbook of Molecular Gastronomy, 2021. ⟨hal-03320166⟩
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