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Fermented Milk | Open Access Journals
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Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access
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Fermented Milk

Fermented milk, whole or skim milk soured to drink or custard like consistency by lactic-destructive getting ready microorganisms. Various sorts of developed milk were used by immediately nomad herders, especially in Asia and S and E Europe, Scandinavia, Africa, and South America. Such depletes are acknowledged to have therapeutic regard in the control of intestinal maturing by helping tiny living beings that help in handling. OMICS Group through its Open Access Initiative is resolved to make certified and dependable commitments to mainstream researchers. It follows an Open Access distribution model that empowers the spread of exploration articles to the worldwide network liberated from cost. It has more than 700+ companion investigated diaries and composes more than 3000+ International Scientific Conferences. We have more than 50,000+ publication board individuals and in excess of 15 million perusers.  Advances in Dairy Research is the diary which distributes the Articles of open access identified with Fermented milk. Advances in Dairy Research giving a gathering to Scientists from everywhere throughout the world to trade thoughts, to engender the progression of science.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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