Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture
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| Description | scientific article published on 01 December 2019 |
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author: Aleksandar Ž Kostić Edina Šertović Rajka Božanić Miroljub B Barac Zlatan Sarić Irena Barukčić |
| Publication date | December 1, 2019 |
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