Work

Effect of pH on survival of Bifidobacterium bifidum and Lactobacillus acidophilus in frozen fermented dairy desserts.

Year: 1991

Type: article

Source: Europe PMC (PubMed Central)

Authors: S. Laroia, Martin Jh

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W3210742767

FWCI:

Cites:

Cited by: 66

Related to: 10