Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties
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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 | |||||||||
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| Date : | 1 August 2004 | |||||||||
| Identification Number : | https://doi.org/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 | |||||||||
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| 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 |
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