id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-279	DABIJA, Adriana	STUDY ON THE THE AMOUNT STARTER CULTURE USED IN YOGURT MANUFACTURING	2017	6	.pdf	application/pdf	2364	81	50	Introduction Milk and dairy products are foods with exceptional nutritional value, but also a source of bioactive substances with multiple physiological activities beneficial to the human body. Fermented dairy products are considered functional foods, especially due to the beneficial physiological effects on the human body, effects resulting also from the biochemical activity of starter cultures used to obtain them.	cache/fens-279.pdf	txt/fens-279.txt