INFLUENCE of SKIM MILK and SUCROSE on the VIABILITY of LACTIC ACID BACTERIA and QUALITY of PROBIOTIC COCOGHURT PRODUCED USING STARTERS Lactobacillus casei subsp. Casei R-68 and Streptococcus thermophilus

Category Primary study
JournalPakistan Journal of Biotechnology
Year 2019
This article has no abstract
Epistemonikos ID: a6c5df118540914f54fd5706c741904b83edb117
First added on: Feb 11, 2025