« Extension of shelf life of curd – an indian fermented milk by using a new isolate of Brevibacillus brevis strain as starter culture » (2012) Innovative Romanian Food Biotechnology, (10), p. 48–55. Disponible sur: https://ojs.ugal.ro/index.php/IFRB/article/view/3385 (Consulté le: 2 novembre 2026).