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Santillán-Urquiza, E., Méndez-Rojas, M.á. and Vélez-Ruiz, J.F. (2017) Fortification of Yoghurt with Nano and Micro Sized Calcium, Iron and Zinc, Effect on the Physicochemical and Rheological Properties. LWT—Food Science and Technology, 80, 462.
https://doi.org/10.1016/j.lwt.2017.03.025

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