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Technological aspects, health benefits, and sensory properties of probiotic cheese

Authors
  1. A Daigle
  2. A Kasımoğlu
  3. A Talwalkar
  4. AA Gomes
  5. AC Ouwehand
  6. AC Ouwehand
  7. AG da Cruz
  8. AI El-Zayat
  9. AJ Ahola
  10. AMP Gomes
  11. AMP Gomes
  12. AR Desai
  13. AR Madureira
  14. ARA Hammam
  15. ARA Hammam
  16. ARA Hammam
  17. B Özer
  18. B Özer
  19. BV Thage
  20. C Chassard
  21. C Stanton
  22. CG Vinderola
  23. CHB De Souza
  24. CM Lynch
  25. CP Champagne
  26. CV Bergamini
  27. CV Bergamini
  28. CV Bergamini
  29. D Carminati
  30. D Roy
  31. D Roy
  32. E-L Ryhänen
  33. F Grattepanche
  34. FCA Buriti
  35. FCA Buriti
  36. G Gardiner
  37. G Gardiner
  38. G Jan
  39. GB Kılıç
  40. H Mirzaei
  41. H Tuorila
  42. HR Cardarelli
  43. JM Castro
  44. K Hatakka
  45. K Kailasapathy
  46. L Abadía-García
  47. L Agerholm-Larsen
  48. L Masco
  49. L Ong
  50. L Ong
  51. LU Guldfeldt
  52. M El-Soda
  53. M Gobbetti
  54. M Medici
  55. M Phillips
  56. M Rychlik
  57. M Yilmaztekin
  58. MC Katsiari
  59. MD Sharp
  60. ME Gomes de Oliveira
  61. ME Sanders
  62. MF Fernandez
  63. MJ Sousa
  64. MM Milesi
  65. MR Corbo
  66. N Awasti
  67. N Tharmaraj
  68. N Urala
  69. P Burns
  70. P Dinakar
  71. PLH McSweeney
  72. R Karimi
  73. RP Ross
  74. RP Ross
  75. S Abraham
  76. S Mc Brearty
  77. S Menéndez
  78. S Wohlgemuth
  79. SF Mahmoud
  80. T He
  81. T Masuda
  82. TD Boylston
  83. V Coeuret
  84. V Gotcheva
  85. Van S de Casteele
  86. VS Jayamanne
Publication date
Publisher
'Springer Science and Business Media LLC'
Doi

    Abstract

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      Last time updated on 05/09/2020

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