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Penna, A.L.B., Gurram, S. and Canovas, G.V.B. (2006) Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low fat yogurt fermented by different starter cultures. Journal of Food Process Engineering, 29, 447-461. http://dx.doi.org/10.1111/j.1745-4530.2006.00076.x

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