Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production

Title
Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production
Authors
Keywords
-
Journal
INTERNATIONAL DAIRY JOURNAL
Volume 34, Issue 2, Pages 247-251
Publisher
Elsevier BV
Online
2013-10-08
DOI
10.1016/j.idairyj.2013.09.007

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