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2000•Food Research InternationalOpen access

Viability of lactic acid microflora in different types of yoghurt

G.A. Birollo, Jorge Alberto Reinheimer, C.G. Vinderola

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Key concepts: Skimmed milk, Food science, Streptococcus thermophilus, Lactic acid, Lactobacillus, Agar, Shelf life, Bacteria

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