Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk

Journal of the Association of Arab Universities for Basic and Applied Sciences

Volumn 11, Issue 1, 2012, Pages 50-55

  Shori, Amal Bakr ^a   Baba, Ahmad S ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Allium sativum; Cinnamomum verum; Lactobacillus spp; S. thermophilus; Yogurt

Indexed keywords

EID: 84859709846     PISSN: 18153852     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jaubas.2011.11.001     Document Type: Article

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