4th IDF Symposium on Science and technology of fermented milk
Optimization of the rheological and sensorial characteristics of probiotic yogurts...
Identification of elagic acid in sinbiotic lactic beverage supplemented with L-tri...
EVALUATION OF PHYSICAL-CHEMICAL PARAMETERS AND MICROBIAL COMMUNITY OF YOGURTS WITH...
Verification of BCM-7 Formation in Yogurts Fermented with Lactic Acid Bacteria (LA...
Yogurt made from A1 and A2 milk: Identification and quantification of beta-casomor...
Yogurt made from A1 and A2 milk: Identification and quantification of beta-casomor...