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Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture.
Šertović E, Sarić Z, Barać M, Barukčić I, Kostić A, Božanić R. Šertović E, et al. Among authors: barukcic i. Food Technol Biotechnol. 2019 Dec;57(4):461-471. doi: 10.17113/ftb.57.04.19.6344. Food Technol Biotechnol. 2019. PMID: 32123508 Free PMC article.