PHYSICOCHEMICAL, MICROBIAL AND SENSORY CHARACTERISTICS OF LOW-FAT STIRRED YOGURT CONTAINING BIFIDOBACTERIUM LACTIS AND PREBIOTIC COMPOUNDS

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MOMTAHENI S.

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Journal Paper

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Journal: INTERNATIONAL JOURNAL OF BIOLOGY AND BIOTECHNOLOGY Year:2015 | Volume:12 | Issue:- Page(s): 361-367

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Title

PHYSICOCHEMICAL, MICROBIAL AND SENSORY CHARACTERISTICS OF LOW-FAT STIRRED YOGURT CONTAINING BIFIDOBACTERIUM LACTIS AND PREBIOTIC COMPOUNDS

Author(s)

MOMTAHENI S. | Issue Writer Certificate

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Abstract

Cites

THE EFFECT OF TRANSGLUTAMINASE AND WHEY PROTEIN CONCENTRATE ON SOME PHYSICOCHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF PROBIOTIC DRINK MADE FROM MIXTURE OF COW MILK AND SOY MILK

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APA: Copy

MOMTAHENI, S.. (2015). PHYSICOCHEMICAL, MICROBIAL AND SENSORY CHARACTERISTICS OF LOW-FAT STIRRED YOGURT CONTAINING BIFIDOBACTERIUM LACTIS AND PREBIOTIC COMPOUNDS. INTERNATIONAL JOURNAL OF BIOLOGY AND BIOTECHNOLOGY, 12(-), 361-367. SID. https://sid.ir/paper/708836/en

Vancouver: Copy

MOMTAHENI S.. PHYSICOCHEMICAL, MICROBIAL AND SENSORY CHARACTERISTICS OF LOW-FAT STIRRED YOGURT CONTAINING BIFIDOBACTERIUM LACTIS AND PREBIOTIC COMPOUNDS. INTERNATIONAL JOURNAL OF BIOLOGY AND BIOTECHNOLOGY[Internet]. 2015;12(-):361-367. Available from: https://sid.ir/paper/708836/en

IEEE: Copy

S. MOMTAHENI, “PHYSICOCHEMICAL, MICROBIAL AND SENSORY CHARACTERISTICS OF LOW-FAT STIRRED YOGURT CONTAINING BIFIDOBACTERIUM LACTIS AND PREBIOTIC COMPOUNDS,” INTERNATIONAL JOURNAL OF BIOLOGY AND BIOTECHNOLOGY, vol. 12, no. -, pp. 361–367, 2015, [Online]. Available: https://sid.ir/paper/708836/en

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