EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIA

By M. R. Damin, E. Minowa, M. Alcântara, M. N. Oliveira. 2008

147 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a06f599f7b78567e88fc1414c3b6fe43203b7a01

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. L. Bosnea
2. A. Alexopoulos
3. S. Plessas
4. E. Bezirtzoglou

In Molecular Biology

1. L. Bosnea

In Nutrition and Dietetics

1. L. Bosnea
2. A. Alexopoulos
3. S. Plessas
4. E. Bezirtzoglou

Citations in the corpus

• Potential effects of probiotics in cheese and yogurt production: A review (2012, background): “Studies showed that probiotic microorganisms generally make a poor contribution to the organoleptic characteristics of the products and grow slowly in milk [48,51,52].”