Authors: Macedo, RF Freitas, RJS Pandey, A Soccol, CR

Citation: Rf. Macedo et al., Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures of Lactobacillus casei ssp shirota and Bifidobacterium adolescentis, J BASIC MIC, 39(4), 1999, pp. 243-251