Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt
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DOI: 10.1007/s10068-017-0222-z
Abstract: Cone yoghurt is a yoghurt variety produced by adding only pine cones to milk without culture in a limited area of Turkey. The present study was conducted to identify and characterize lactic flora in traditional… read more here.
Keywords: cone yoghurt; yoghurt; acid bacteria; traditional cone ... See more keywords