Effects of dry matter standardization order on biochemical and microbiological characteristics of freshly made probiotic doogh (Iranian fermented milk drink)

Italian Journal of Food Science

Volumn 22, Issue 1, 2010, Pages 98-104

  Mortazavian, A M ^a   Khosrokhavar, R ^b   Rastegar, H ^b   Mortazaei, G R ^c  

^a National Nutrition and Food Sciences Technology Research Institute   (Iran)

^b MINISTRY OF HEALTH AND MEDICAL EDUCATION   (Iran)

^c SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Bifidobacteria; Doogh; Fermented milk; Lactobacillus acidophilus; Probiotic; Viability

Indexed keywords

BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 77952358701     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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