Fermented Foods: Fermented Milks

Author:

Khedkar C.D.,Kalyankar S.D.,Deosarkar S.S.

Publisher

Elsevier

Reference16 articles.

1. Host-bacterial mutualism in the human intestine;Backhed;Science,2005

2. Creating and maintaining the gastrointestinal ecosystem: what we know and need to know from gnotobiology;Falk;Microbiology and Molecular Biology Reviews,1998

3. Cultured foods in human nutrition;International Dairy Federation,1983

4. Gastrointestinal microbiology;Khedkar,2006

5. Fermented milks: dietary importance;Khedkar,2002

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1. Cultured Milk;Food and Health;2022

2. Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics;Journal of Ethnic Foods;2021-10-15

3. On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review;ЗДОРОВЬЕ НАСЕЛЕНИЯ И СРЕДА ОБИТАНИЯ - ЗНиСО / PUBLIC HEALTH AND LIFE ENVIRONMENT;2021-08

4. Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview;Critical Reviews in Food Science and Nutrition;2020-07-14

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