Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference23 articles.
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3. Instability of Lactobacillus acidophilus in yoghurt;Gilliland;J. Dairy Sci.,1977
4. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food;Hekmat;J. Dairy Sci.,1992
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