Influence of Fermentation Time and Storage Conditions on the Physicochemical Properties of Different Yogurt Varieties Using Starter Cultures and Probiotic Lactobacillus rhamnosus GG
Asif Anwar(Northeast Agricultural University), Juncai Hou(Northeast Agricultural University), Muhammad Abrar Faiz(Northeast Agricultural University), Iftikhar Hussain Badar(University of Veterinary and Animal Sciences), Muhammad Hayat Jaspal(University of Veterinary and Animal Sciences)
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