VIABILITY OF PROBIOTIC MICROORGANISMS DURING STORAGE, POST ACIDIFICATION AND SENSORY ANALYSIS OF FAT-FREE YOGURTS WITH ADDED WHEY PROTEIN CONCENTRATE

ANTUNES, A.E.C., CAZETTO, T.F., & BOLINI, H.M.A.. (2005). VIABILITY OF PROBIOTIC MICROORGANISMS DURING STORAGE, POST ACIDIFICATION AND SENSORY ANALYSIS OF FAT-FREE YOGURTS WITH ADDED WHEY PROTEIN CONCENTRATE. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 58(-), 169-173. SID. https://sid.ir/paper/648739/en

ANTUNES A.E.C., CAZETTO T.F., BOLINI H.M.A.. VIABILITY OF PROBIOTIC MICROORGANISMS DURING STORAGE, POST ACIDIFICATION AND SENSORY ANALYSIS OF FAT-FREE YOGURTS WITH ADDED WHEY PROTEIN CONCENTRATE. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2005;58(-):169-173. Available from: https://sid.ir/paper/648739/en

A.E.C. ANTUNES, T.F. CAZETTO, and H.M.A. BOLINI, “VIABILITY OF PROBIOTIC MICROORGANISMS DURING STORAGE, POST ACIDIFICATION AND SENSORY ANALYSIS OF FAT-FREE YOGURTS WITH ADDED WHEY PROTEIN CONCENTRATE,” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 58, no. -, pp. 169–173, 2005, [Online]. Available: https://sid.ir/paper/648739/en