Technological aspects, health benefits, and sensory properties of probiotic cheese
- Authors
- A Daigle
- A Kasımoğlu
- A Talwalkar
- AA Gomes
- AC Ouwehand
- AC Ouwehand
- AG da Cruz
- AI El-Zayat
- AJ Ahola
- AMP Gomes
- AMP Gomes
- AR Desai
- AR Madureira
- ARA Hammam
- ARA Hammam
- ARA Hammam
- B Özer
- B Özer
- BV Thage
- C Chassard
- C Stanton
- CG Vinderola
- CHB De Souza
- CM Lynch
- CP Champagne
- CV Bergamini
- CV Bergamini
- CV Bergamini
- D Carminati
- D Roy
- D Roy
- E-L Ryhänen
- F Grattepanche
- FCA Buriti
- FCA Buriti
- G Gardiner
- G Gardiner
- G Jan
- GB Kılıç
- H Mirzaei
- H Tuorila
- HR Cardarelli
- JM Castro
- K Hatakka
- K Kailasapathy
- L Abadía-García
- L Agerholm-Larsen
- L Masco
- L Ong
- L Ong
- LU Guldfeldt
- M El-Soda
- M Gobbetti
- M Medici
- M Phillips
- M Rychlik
- M Yilmaztekin
- MC Katsiari
- MD Sharp
- ME Gomes de Oliveira
- ME Sanders
- MF Fernandez
- MJ Sousa
- MM Milesi
- MR Corbo
- N Awasti
- N Tharmaraj
- N Urala
- P Burns
- P Dinakar
- PLH McSweeney
- R Karimi
- RP Ross
- RP Ross
- S Abraham
- S Mc Brearty
- S Menéndez
- S Wohlgemuth
- SF Mahmoud
- T He
- T Masuda
- TD Boylston
- V Coeuret
- V Gotcheva
- Van S de Casteele
- VS Jayamanne
- Publication date
- Publisher
- 'Springer Science and Business Media LLC'
- Doi
Abstract
Abstract is not available.Similar works
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Last time updated on 05/09/2020