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Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles
Mostafaie, Ali, Bahrami, Gholamreza, Chalabi, MaryamLanguage:
english
Journal:
Journal of Dairy Research
DOI:
10.1017/S0022029918000626
Date:
August, 2018
File:
PDF, 94 KB
english, 2018