Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats’ milk
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,Food Animals
Reference27 articles.
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2. Official Methods of Analysis;AOAC,2005
3. Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure;Costa;J. Dairy Sci.,2014
4. Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation;Castro;J. Dairy Sci.,2013
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