dairy products using thermophilic lactic acid Food Science & Emerging Technologies 2002; bacteria.” Food Sci. & Emerg. Vol. 3, pp.175-184. Innovative Technol. 2001; Vol. 2, p. 75-85 Kishen tangnu, S, Harvey W, Blanch, Charles R, 11. Vasiljevic T, Jelen P. hydrolysis in Wuke. Enhanced production of cellulase, “Lactose milk as affected by neutralizers used for the Hemicellulase and by Trichoderma β-glucosidase preparation of crude beta-galactosidase extracts (RutC30). Biotechology and reesei from Innovative Bioengineering. 1981; 23: 1837-1849 Lactobacillus bulgaricus11842” 8/21/2013
dairy products using thermophilic lactic acid bacteria.” Innovative Food Sci. & Emerg. Technol. 2001; Vol. 2, p. 75-85 11. Vasiljevic T, Jelen P. “Lactose hydrolysis in milk as affected by neutralizers used for the preparation of crude beta-galactosidase extracts from Lactobacillus bulgaricus11842” Innovative Food Science & Emerging Technologies 2002; Vol. 3, pp.175-184. Kishen tangnu, S, Harvey W, Blanch, Charles R, Wuke. Enhanced production of cellulase, Hemicellulase and β-glucosidase by Trichoderma reesei (RutC30). Biotechology and Bioengineering. 1981; 23: 1837-1849 8/21/2013
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