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Journal of Applied Microbiology 105 (3) 884 (2008)
DOI: 10.1111/j.1365-2672.2008.03813.x
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The influence of an adjunct culture of Lactobacillus paracasei LPC-37 on the physicochemical properties of Dutch-type cheese during ripening

Marika Magdalena Bielecka and Grażyna Cichosz
LWT - Food Science and Technology 83 95 (2017)
DOI: 10.1016/j.lwt.2017.05.004
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Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria

N. Trancoso-Reyes, N. Gutiérrez-Méndez, D.R. Sepulveda and L.R. Hernández-Ochoa
Journal of Dairy Science 97 (2) 598 (2014)
DOI: 10.3168/jds.2013-6624
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Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses

M.M. Milesi, I.V. Wolf, C.V. Bergamini and E.R. Hynes
Journal of Dairy Science 93 (11) 5020 (2010)
DOI: 10.3168/jds.2009-3043
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