EFFECTS OF ARABIC AND GUAR GUMS ON SURVIVAL RATES OF LACTOBACILLUS ACIDOPHILUS (LA5) AND BIFIDOBACTERIUMLACTIS (BB 12) IN FROZEN PROBIOTIC YOGHURT

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REZAI R.

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Journal: Iranian Food Science and Technology Research Journal Year:2013 | Volume:8 | Issue:4 Page(s): 371-377

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Title

EFFECTS OF ARABIC AND GUAR GUMS ON SURVIVAL RATES OF LACTOBACILLUS ACIDOPHILUS (LA5) AND BIFIDOBACTERIUMLACTIS (BB 12) IN FROZEN PROBIOTIC YOGHURT

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REZAI R. | | | Issue Writer Certificate

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Abstract

Cites

EFFECT OF BITTER ALMOND GUM (AMYGDALUS SCOPARIA SPACH) ON THE SURVIVAL OF LACTOBACILLUS ACIDOPHILUS LA5 IN TOMATO JUICE DURING REFRIGERATION STORAGE AND EXPOSURE TO SIMULATED GASTRIC JUICE

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APA: Copy

REZAI, R.. (2013). EFFECTS OF ARABIC AND GUAR GUMS ON SURVIVAL RATES OF LACTOBACILLUS ACIDOPHILUS (LA5) AND BIFIDOBACTERIUMLACTIS (BB 12) IN FROZEN PROBIOTIC YOGHURT. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 8(4), 371-377. SID. https://sid.ir/paper/143523/en

Vancouver: Copy

REZAI R.. EFFECTS OF ARABIC AND GUAR GUMS ON SURVIVAL RATES OF LACTOBACILLUS ACIDOPHILUS (LA5) AND BIFIDOBACTERIUMLACTIS (BB 12) IN FROZEN PROBIOTIC YOGHURT. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2013;8(4):371-377. Available from: https://sid.ir/paper/143523/en

IEEE: Copy

R. REZAI, “EFFECTS OF ARABIC AND GUAR GUMS ON SURVIVAL RATES OF LACTOBACILLUS ACIDOPHILUS (LA5) AND BIFIDOBACTERIUMLACTIS (BB 12) IN FROZEN PROBIOTIC YOGHURT,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 8, no. 4, pp. 371–377, 2013, [Online]. Available: https://sid.ir/paper/143523/en

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