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Akalin, A.S. and Erisir, D. (2008) Effects of Inulin and Oligo Fructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream. Journal of Food Science, 78, 184-188.
https://doi.org/10.1111/j.1750-3841.2008.00728.x

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