Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt-Reference-Cited by-同舟云学术

Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt

Published:2010-10 Issue:10 Volume:20 Page:665-672
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Michael Minto,Phebus Randall K.,Schmidt Karen A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference38 articles.

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3. Effects of different contents of yogurt starter/probiotic bacteria, storage time and different concentration of cysteine on the microflora characteristics of bio-yogurt;Bari;Research Journal of Biological Sciences,2009

4. Electrochemical modification of the redox potential of pasteurized milk and its evolution during storage;Bolduc;Journal of Agricultural and Food Chemistry,2006

5. Principles of yogurt processing;Chandan,2006

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