[1]
Chen, H., Bao, C. and Wang, C. 2017. RESPONSE SURFACE METHODOLOGY FOR OPTIMIZING FERMENTATION CONDITIONS OF GOAT YOGURT WITH BIFIDOBACTERIUM BIFIDUM AND LACTOBACILLUS CASEI. Emirates Journal of Food and Agriculture. 28, 8 (Nov. 2017), 547–553. DOI:https://doi.org/10.9755/ejfa.2015-09-777.