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1. DEVELOPMENT OF PROBIOTIC YOGURT FROM SMALL CATTLE MILK
2. Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions
3. DEVELOPMENT OF CURD FOR CHILDREN FROM SHEEP MILK WITH BERRIES: IMPROVEMENT OF NUTRITIONAL AND FUNCTIONAL PROPERTIES
4. PRODUCTION OF YOGURT FROM GOAT AND SHEEP MILK WITH A FRUIT AND BERRY CONCENTRATE
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