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    Effect of Lactobacillus casei 431 and Lactobacillus acidophilus La-5 on the physico-chemical property, sensory quality and volatile compounds in fresh Libyan white cheese
    主题: “...Lactobacillus acidophilus...”
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    Survivality of lactobacillus acidopholus & bifidobacterium bifidum and physico chemical properties of fermented ice-cream made with cow milk, soyabean extract and coconut milk individually and in combination /
    由 Aboulfazli, Fatemeh
    出版 2015
    主题: “...Lactobacillus acidophilus....”
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