The Effect of Different Ratio of Bacteria (Lactobacillus Bulgaricus + Streptococcus Thermophilus and Bifidobacterum Longum. Atcc 15707) on the Total Lactic Acid Bacteria, Acidity and Viscosity of Yogurt at Different Storage Period |
Journal of Applied Food Technology, Vol. 1, No. 2, |
|
2012 |