Biochemical characteristics and viability of probiotic and yogurt bacteria in yogurt during the fermentation and refrigerated storage

Applied Food Biotechnology

Volumn 1, Issue 1, 2014, Pages 55-61

  Sarvari, F ^a   Mortazavian, A M ^b   Fazeli, M R ^c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Bifidobacteria; Lactobacillus acidophilus; Probiotic; Viability; Yogurt

Indexed keywords

EID: 85011078533     PISSN: 23455357     EISSN: 24234214     Source Type: Journal    
DOI: 10.22037/afb.v1i1.7125     Document Type: Article

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