INFLUENCE OF SKIM MILK AND SUCROSE ON THE VIABILITY OF LACTIC ACID BACTERIA AND QUALITY OF PROBIOTIC COCOGHURT PRODUCED USING STARTERS Lactobacillus Casei Subsp. Casei R-68 AND Streptococcus Thermophilus

Pakistan Journal of Biotechnology - Pakistan
doi 10.34016/pjbt.2019.16.1.3
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Pakistan Journal of Biotechnology - PJBT

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