Publication | Open Access

Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink

NutritionMilk RatioProbioticFood FermentationCommercial Culture CompositionBiochemical EngineeringFood MicrobiologyMicrobiologyPublic HealthComposite DrinkFood TechnologyFood SafetyHealth Sciences