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Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties

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 :
NameEmailORCID
Jayamanne, VSUNSPECIFIEDUNSPECIFIED
Adams, MRm.adams@surrey.ac.ukUNSPECIFIED
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

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