Showing results 1 to 5 of 5
| Title | Author(s) | Issue Date | |
|---|---|---|---|
Effect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts Journal:Australian Journal of Dairy Technology | 1998 | ||
Influence of water activity on fermentation, organic acids production and viability of yogurt and probiotic bacteria Journal:Australian Journal of Dairy Technology | 2000 | ||
Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts Journal:Australian Journal of Dairy Technology | 2000 | ||
Selective enumeration of Lactobacillus casei from yogurts and fermented milk drinks Journal:Biotechnology Techniques | 1998 | ||
Viability of probiotic bacteria in fermented frozen dairy desserts Journal:Food Australia | 1998 |