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Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei

Probiotic StrainProbioticFermented Milk ProductEngineeringLactic Acid BacteriaBiotechnologyBiochemical EngineeringAcidification PropertiesFood MicrobiologyMicrobiologyFood ProcessingFood SafetyHealth Sciences