Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties
Tools
Tools
Tools
Jayamanne, VS and Adams, MR (2004) Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 39 (7). pp. 719-725.
Full text not available from this repository.| Item Type: | Article | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Authors : |
|
|||||||||
| Date : | 1 August 2004 | |||||||||
| Identification Number : | 10.1111/j.1365-2621.2004.00835.x | |||||||||
| Uncontrolled Keywords : | Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, FOOD SCIENCE & TECHNOLOGY, acid tolerance, fermented milk, packaging, redox potential, IN-VITRO, YOGURT, BACTERIA, ACIDOPHILUS, VIABILITY, CULTURES, BIFIDUM, STORAGE, ACID | |||||||||
| Related URLs : | ||||||||||
| Depositing User : | Symplectic Elements | |||||||||
| Date Deposited : | 17 May 2017 09:18 | |||||||||
| Last Modified : | 17 May 2017 14:41 | |||||||||
| URI: | http://epubs.surrey.ac.uk/id/eprint/823135 |
Actions (login required)
 |
View Item |
Downloads
Downloads per month over past year