1997•International Dairy JournalRequires access

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

R. I. Dave, Nagendra P. Shah

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Key concepts: Probiotic, Food science, Titratable acid, Starter, Fermentation starter, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Chemistry

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Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures — Research Paper | ScholarLens