Production and evaluation of a probiotic yogurt using Lactobacillus casei ssp. casei

International Journal of Dairy Technology

Volumn 62, Issue 1, 2009, Pages 75-79

  Korbekandi, Hassan ^a   Jahadi, Mahshid ^b   Maracy, Mohammad ^a   Abedi, Daryoush ^c   Jalali, Mohammad ^c  

^a ISFAHAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c ISFAHAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Lactobacillus casei; Organoleptic; Probiotic; Properties; Viability; Yogurt

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI;

EID: 58249096055     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00436.x     Document Type: Article

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