1.
Khrundin D. Physicochemical, Rheological and Sensorial Changes of Lactobacillus bulgaricus fermented rice-base product: Influence of Processing Parameters. Appl Food Biotechnol [Internet]. 2025 Sep. 27 [cited 2026 Jul. 8];12(1):1-13 (e23). Available from: https://journals.sbmu.ac.ir/afb/article/view/49480