2 results
Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions
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- Journal:
- Journal of Dairy Research / Volume 87 / Issue 4 / November 2020
- Published online by Cambridge University Press:
- 17 November 2020, pp. 469-473
- Print publication:
- November 2020
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Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles
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- Journal:
- Journal of Dairy Research / Volume 85 / Issue 4 / November 2018
- Published online by Cambridge University Press:
- 13 August 2018, pp. 472-475
- Print publication:
- November 2018
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- Article
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