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  1. 1
    The stability of lactic acid bacteria in fermented milk /
    由 Seow, Lan Hoon
    出版 1993
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  2. 2
    Manipulation of probiotics fermentation of milk by Cinnamon Zeylanicum, Glycyrrhiza glabra or Allium Sativum and their effects on inhibition of Helicobacter Pylori growth In Vitro /
    由 Behrad, Sara
    出版 2011
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  3. 3
    Exploiting goat milk quality for production of yoghurt /
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  4. 4
    Inclusion of Lycium barbarum, Psidium guajava, Momordica grosvenori and Garcinia mangostana in yogurt and their effects on fermentation and exopolysaccharide-production /
    由 Bagheri, Elham
    出版 2012
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