[1]
Massoud, R., Fadaei, V. and Khosravi-Darani, K. 2014. The Effect of Homogenization Pressure and Stages on the Amounts of Lactic and Acetic Acids of Probiotic Yoghurt. Applied Food Biotechnology. 2, 1 (Dec. 2014), 25–29. DOI:https://doi.org/10.22037/afb.v2i1.7209.