Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk
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DOI: 10.1016/j.lwt.2017.01.020
Abstract: Abstract The aim of the present work was to screen probiotic cultures for the development of non-fermented probiotic milk that keeps its sensory, microbiological and physicochemical characteristics during storage. The study was conducted in three… read more here.
Keywords: milk; cultures development; microbiological physicochemical; sensory microbiological ... See more keywords