Probiotic and technological properties of isolates from homemade and industrial yoghurts
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Agriculture Ataturk University Erzurum Turkey
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17135
Reference72 articles.
1. INVESTIGATION OF STARTER CULTURE PROPERTIES AND ANTIFUNGAL ACTIVITIES OF PICKLE-DERIVED LACTIC ACID BACTERIA
2. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review
3. Commercial yogurts as inoculum in yogurt making and their reusability properties
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