Work

Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures

Year: 1997

Type: article

Source: International Dairy Journal

DOI: 10.1016/s0958-6946(96)00046-5

Authors: Rajiv I. Dave, Nagendra P. Shah

Institution: Victoria University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2099094643

FWCI: 17.22

Cites: 44

Cited by: 560

Related to: 10