TY  JOUR
TI  Optimizing Probiotic Starter Consortia for Shelf-Stable Frozen Yogurt
KW  propionic acid microorganisms
KW  Lactobacillus bulgaricus
KW  Lactobacillus acidophilus
KW  fermentation of dairy mix
KW  microbial survival
KW  metabolism
JO  Dairy industry
AU  Matveeva, E.S.
AU  Tvorogova, A.A.
AU  Landikhovskaya, A.V.
PY  2026
IS  
PB  Kemerovo State University