Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb07024.x/fullpdf
Reference28 articles.
1. The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. I. Growth in a Synthetic Medium
2. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures
3. Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt
4. 637. Acid production in milk by starter cultures—The effect of peptone and other stimulatory substances
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