Publication | Closed Access
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
186
Citations
35
References
2007
Year
ProbioticFood FermentationProbiotic Viable CountFood MicrobiologySynbiotic Petit-suisse CheeseMicrobiologyProbioticsMedicineFood TechnologyFood SafetySensory QualityHealth Sciences
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