Text this: PRODUCTION OF SOY MILK YOGURT AS A PLANT-BASED FUNCTIONAL FOOD USING MIXED CULTURES OF LACTOBACILLUS REUTERI AND STREPTOCOCCUS THERMOPHILUS

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  _| ||    | \_/ ||  | [] ||   | ||__   | \\_/ || 
 /__//      \___//   |  __//   |_____||  \____//  
 `--`       `---`    |_|`-`    `-----`    `---`   
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