A study on comparative analysis of gumminess attribute of Mozzarella cheese produced and developed by adjunct strain Lactobacillus kefiranofaciens ZW3 Journal title: Journal of Biodiversity and Environmental Sciences (JBES) Authors: Rizwan-ur-Rehman, Yanping Wang, Jinju Wang, Weitao Geng Subject(s): Biological Sciences, Environmental Sciences, Biology
A microbiological study of Mozzarella cheese made by Lactobacillus kefiranofaciens ZW3 throughout cheese making and ripening Journal title: Journal of Biodiversity and Environmental Sciences (JBES) Authors: Rizwan-ur-Rehman, Yanping Wang, Jinju Wang, Weitao Geng Subject(s): Biological Sciences, Environmental Sciences, Biology
DEVELOPMENT OF CULTIVATION MEDIUM FOR HIGH YIELD KEFIRAN PRODUCTION BY LACTOBACILLUS KEFIRANOFACIENS Journal title: International Journal of Pharmacy and Pharmaceutical Sciences Authors: Daniel J. Dailin, Elsayed A. Elsayed, Nor Zalina Othman, Roslinda Abd Malek, Solleh Ramli, Mohamad R... Subject(s):
