Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk

标题
Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk
作者
关键词
<em class=EmphasisTypeItalic >L. helveticus</em>, Probiotic, Carbonation, Fermented milk, Streptococci
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 12, Pages 3886-3893
出版商
Springer Nature
发表日期
2013-02-04
DOI
10.1007/s13197-013-0943-9

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