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 Bi-fidobacterium adolescentis

✍ Scribed by Renata F. Macedo; Renato J. S. Freitas; Ashok Pandey; Carlos R. Soccol

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 121 KB
• Volume: 39
• Category: Article
• ISSN: 0233-111X
• DOI: 10.1002/(sici)1521-4028(199909)39:4<243::aid-jobm243>3.0.co;2-g