Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures
- 31 January 1997
- journal article
- Published by Elsevier BV in International Dairy Journal
- Vol. 7 (1), 31-41
- https://doi.org/10.1016/s0958-6946(96)00046-5
Abstract
No abstract availableKeywords
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