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1 Shah,, "of L. acidophilus and Bifidobacterium bifidum incommercial yogurt during refrigerated storage" 5 : 515-521, 1995
2 Luckow,, "Which juice is healthier? Aconsumer study of probiotic non-dairy juice drinks" 2004
3 Dave,, "Viability of yogurt and probioticbacteria in yogurt made from commercial starter culture" 7 : 31-41, 1997
4 Mattila-Sandholm,, "Technological challenges forfuture probiotic foods" 12 : 173-182, 2002
5 Shah, "Survival of lactic acid bacteria andtheir lactases under acidic conditions" 506-509, 1990
6 Klaenhammer,, "Selection and design ofprobiotics" 50 : 45-57, 1999
7 Ishibashi, "Research anddevelopment in Japan" 126-136, 1993
8 Post,, "Regulatory perspective of the USDA on the use ofantimicribials and inhibition in foods" 78-81, 1996
9 Fuller, "Probiotics in man and animals" 365-378, 1989
10 McNaught,, "Probiotics in clinical practice a critical review of the evidence" 21 : 343-353, 2001
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