Journal article
Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk
C Senaka Ranadheera, Craig A Evans, Michelle Adams, Surinder K Baines
Small Ruminant Research | ELSEVIER SCIENCE BV | Published : 2016
Grants
Funding Acknowledgements
The University of Newcastle, Australia for financial support.