PRODUCTION AND EVALUATION OF A PROBIOTIC YOGURT USING LACTOBACILLUS CASEI SSP. CASEI

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ABEDI D.; JALALI M.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY Year:2009 | Volume:62 | Issue:1 Page(s): 75-79

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Information Journal Paper

Title

PRODUCTION AND EVALUATION OF A PROBIOTIC YOGURT USING LACTOBACILLUS CASEI SSP. CASEI

Author(s)

ABEDI D. | JALALI M. | Issue Writer Certificate

Keywords

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Abstract

Cites

A COMPARATIVE STUDY CONCERNED WITH GENERATED FOLIC ACID IN PROBIOTIC AND SET YOGURT PRODUCED BY MILKS FROM COW, SHEEP AND GOATS
EVALUATION OF PROBIOTIC YOGHURT PRODUCED BY LACTOBACILLUS PARACASEI SSP. TOLERANS

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APA: Copy

ABEDI, D., & JALALI, M.. (2009). PRODUCTION AND EVALUATION OF A PROBIOTIC YOGURT USING LACTOBACILLUS CASEI SSP. CASEI. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 62(1), 75-79. SID. https://sid.ir/paper/639501/en

Vancouver: Copy

ABEDI D., JALALI M.. PRODUCTION AND EVALUATION OF A PROBIOTIC YOGURT USING LACTOBACILLUS CASEI SSP. CASEI. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2009;62(1):75-79. Available from: https://sid.ir/paper/639501/en

IEEE: Copy

D. ABEDI, and M. JALALI, “PRODUCTION AND EVALUATION OF A PROBIOTIC YOGURT USING LACTOBACILLUS CASEI SSP. CASEI,” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 62, no. 1, pp. 75–79, 2009, [Online]. Available: https://sid.ir/paper/639501/en

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