Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures of Lactobacillus casei ssp. shirota and Bifidobacterium adolescentis. [electronic resource]

By: Contributor(s): Producer: 19991201Description: 243-51 p. digitalISSN:
  • 0233-111X
Subject(s): Online resources: In: Journal of basic microbiology vol. 39
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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