Production of traditional Greek yoghurt using Lactobacillus strains with probiotic potential as starter adjuncts

✍ Scribed by Petros A. Maragkoudakis; Christos Miaris; Pavel Rojez; Nikos Manalis; Flora Magkanari; George Kalantzopoulos; Effie Tsakalidou

• Book ID: 116539851
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 193 KB
• Volume: 16
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2004.12.013