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D. O. Otieno, J. F. Ashton and N. P. Shah, “Stability of β-Glucosidase Activity Processing by Bifidobacterium and Lactobacillus spp in Fermented Soymilk during Processing and Storage,” Journal of Food Science, Vol. 70, No. 4, 2005, pp. 236-241. doi:10.1111/j.1365-2621.2005.tb07194.x

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