Comparative effect of probiotic and paraprobiotic addition on physicochemical, chemometric and microstructural properties of yogurt
Mitra Molaee Parvarei, Nasim Khorshidian, Mohammad Reza Fazeli, Amir Mohammad Mortazavian, Solmaz Sarem Nezhad, Seyed Ali Mortazavi
Topics & Concepts
SyneresisLactobacillus acidophilusProbioticFood scienceFermentationFourier transform infrared spectroscopyChemistryMicrostructureLactobacillusBifidobacteriumBacteriaBiologyChemical engineeringCrystallographyEngineeringGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityProteins in Food Systems