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Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk

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Starter cultures for milk fermentation and their characteristics

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Fermentation of milk byStreptococcus salivariussubspeciessalivarius and Streptococcus salivarius subspecies thermophilusand their use to the yoghurt manufacturer

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Yoghurt Powder—A Review of Process Technology, Storage and Utilization

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Chemical, Microbiological and Sensory Properties of Plain Nonfat Yogurt

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