Survival of <i>Lactobacillus acidophilus </i>in Fruit-Flavored Greek Yogurt Acid Whey

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Survival of Lactobacillus acidophilus in Fruit-Flavored Greek Yogurt Acid Whey"
written by Alexis Dufrene, Dasom Park, Douglas Olson, Kayanush Aryana,
published by Food and Nutrition Sciences, Vol.12 No.7, 2021

has been cited by the following article(s):

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[3]	Recent advances in whey processing and valorisation: Technological and environmental perspectives
	… Journal of Dairy …, 2023

[4]	Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products
	Applied Sciences, 2022

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[1]	YOĞURT SUYU KULLANIMININ YAĞSIZ AYRANIN BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ Gıda, 2024 DOI:10.15237/gida.GD24097

[2]	Recent advances in whey processing and valorisation: Technological and environmental perspectives International Journal of Dairy Technology, 2023 DOI:10.1111/1471-0307.12935