Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
Article in International Dairy Journal (November 2024)
The most recent citing publications are shown below. View all 14 publications that cite this research output on Dimensions.
The quality and flavor profile of fermented milk produced by Streptococcus thermophilus ABT-T is influenced by the pfs gene in the quorum sensing system
Article in Food Chemistry X (July 2024)
Stability of Lactic Acid Bacteria and Bifidobacteria in Foods and Supplements
Book chapter (July 2024)