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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: saric z. 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.
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile.
Garofalo C, Ferrocino I, Reale A, Sabbatini R, Milanović V, Alkić-Subašić M, Boscaino F, Aquilanti L, Pasquini M, Trombetta MF, Tavoletti S, Coppola R, Cocolin L, Blesić M, Sarić Z, Clementi F, Osimani A. Garofalo C, et al. Among authors: saric z. Food Res Int. 2020 Nov;137:109369. doi: 10.1016/j.foodres.2020.109369. Epub 2020 Jun 1. Food Res Int. 2020. PMID: 33233071
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