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12. Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology.

17. The Effect of Tween-80 on the Differentiation of Trichophyton mentagrophytes and Trichophyton rubrum Strains with FT-IR Spectroscopy

21. Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese.

22. Bioconversion of linoleic acid into conjugated linoleic acid by lactic acid bacteria isolated from cheese

23. Evaluation of Malassezia Species by Fourier Transform Infrared (FT-IR) Spectroscopy

24. [Evaluation of Malassezia species by Fourier transform infrared (FT-IR) spectroscopy].

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