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Zajác, P., Kúšová, L., Benešová, L., Čapla, J., Čurlej, J. and Golian, J. 2020. Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt. Potravinarstvo Slovak Journal of Food Sciences. 14, (May 2020), 300–306. DOI:https://doi.org/10.5219/1377.