IUFOST, 13th World Congress of Food Sciences Technology

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Improvement of calcium solubility and bioavailability of calcium-fortified soymilk containing Lactobacillus acidophilus, L. casei and L. plantarum

A.L. Tang, K. Walker, G. Wilcox, N. Shah and L. Stojanovska

DOI: 10.1051/IUFoST:20060670

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